200g smoked guanciale (cured pork cheek), 5 mm thick slices
500g peeled tomatoes or crushed datterini tomatoes
Parmigiano Reggiano, grated
½ glass dry white wine
100 g extra virgin olive oil
Cut the guanciale into chunks and sauté in a pan with a drizzle of oil. In another pan, sauté a shallot in oil and, when soft, take out and mash. Add the tomatoes, salt, pepper and chili.
When the guanciale has melted, glaze with wine and allow to rest with the heat off.
In the meantime, cook the bucatini in salted boiling water and drain when "al dente". Mix the guanciale into the sauce, add the bucatini to the pan and toss to combine. Dust with a generous handful of Parmigiano Reggiano and serve immediately.