Amatriciana

• 1 lb rigatoni or bucatini
• 5 oz guanciale or pancetta (cut into lardons)
• 2 cup San Marzano tomatoes (crushed by hand)
• ¼ cup dry white wine
• ¾ cup Pecorino Romano (grated)
• ½ tsp red pepper flakes
• ½ tsp black pepper

How to Make It

1. 1

   Cook guanciale in a large skillet over medium heat until crispy and fat has rendered.

2. 2

   Add red pepper flakes and wine. Cook until wine evaporates.

3. 3

   Add tomatoes. Simmer 15 minutes until sauce thickens. Season with pepper.

4. 4

   Cook pasta al dente. Reserve 1 cup pasta water.

5. 5

   Toss pasta with sauce, adding pasta water as needed.

6. 6

   Remove from heat. Add Pecorino and toss. Serve with extra cheese.