INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Bucatini n° 6
200 g cured pork cheek (guanciale)
400 g tinned tomatoes
100 ml white wine
1 chili pepper Pecorino Romano, to taste
DIRECTIONS
Remove the rind, and slice the pork in strips, then start sautéing it, adding the whole chili pepper. When the pork cheek is crispy and browned, pour in the white wine. As soon as the alcohol has cooked off, remove the pork from the pan (set aside), and add the tomatoes in its place. Mash them with the back of a spoon or fork and cook. Meanwhile, cook the bucatini in a large pot of salted boiling water and drain them when still “al dente” directly into the pan with the sauce. Add a little of the pasta’s cooking water, then add the crispy pork cheek and mix. Remove from heat. Add the pecorino bits at a time, mixing well in between additions. Plate, add more grated cheese and—be ready to indulge!
