This is a traditional pasta from central Italy, especially Rome. The sauce is made with tomato, cured pork, and cheese. Italians love it because it is simple, fast, and full of flavor.
😌 Difficulty: Easy
⏱️ Preparation time: 15 min
🔥 Cooking time: 20 min
⏳ Total time: 35 min
👥 Servings: 2-3
Ingredients
- 250 g dry pasta (bucatini or spaghetti)
- 120 g guanciale (cured pork cheek)
(easy option: pancetta – cured pork belly) - 400 g canned peeled tomatoes
- 30 g Pecorino Romano (hard sheep cheese), finely grated
(easy substitute: Parmesan or Grana Padano – hard cow milk cheese) - 1 tbsp olive oil
- Chili flakes (optional)
- Black pepper
- Salt (for pasta water)
Instructions
- Fill a large pot with water and bring it to a strong boil.
- Add salt until the water tastes slightly salty.
- Add pasta and cook following the time on the package (usually 8-10 minutes). Stir once or twice.
- While the pasta cooks, heat a pan on medium heat and add olive oil.
- Add guanciale and cook slowly for 5-7 minutes until golden and crispy.
- Add chili flakes if using, then add the tomatoes. Break them with a spoon.
- Let the sauce cook gently for about 10 minutes.
- Drain the pasta and keep ½ cup of pasta water.
- Add pasta to the sauce. Add a little pasta water and mix well.
- Turn off the heat. Add grated cheese and black pepper. Mix and serve.