Bucatini all'Amatriciana II

== Description ==
* 4 servings
== Ingredients ==
* 320 g [11 oz] bucatini (thick hollow spaghetti)
* 300 g [10 oz] tinned [canned] diced tomatoes
* 100 g [3 1 oz] guanciale (cured hog jowl and cheek � if unavailable
* substitute pancetta or unsmoked Bacon)
* 50 g [2 oz] grated well-aged Pecorino (hard Cheese made from ewe�s milk)
* 2 tbsp oil
* 1 pinch of hot chilli pepper
* salt
* freshly ground pepper
== Directions ==
# Cut the guanciale into cubes and brown in oil in a pan, on a medium-high flame, for 4–5 minutes.
# When thoroughly browned, remove from the pan and reserve.
# Pour the tomatoes into the pan � with the oil used to brown the meat � season with salt and pepper and cook for 10–15 minutes.
# In the meantime, cook the Pasta in boiling salted water. Drain when still rather "al dente", place in a large bowl and mix with the sauce.
# Finish off with the guanciale, plenty of grated Cheese and the chilli pepper. Mix and serve.
# For a tastier alternative, you can cook the guanciale with the tomatoes and flavour the sauce with 1 glass white wine.
# Otherwise, you can fry the guanciale, remove it from the pan, fry a chopped Onion in the oil and then add the tomatoes.
# In fact there are many variations on this recipe, which has become a classic in Italian cuisine.
# However, it must be said that the real "amatriciana" should not include tomato, but should only be made with guanciale, browned and seasoned with a piece of chilli pepper.
# This recipe gets its name from Amatrice, the town in the province of Rieti where it was created.
Category:Bacon Recipes
Category:Chile pepper Recipes
Category:Pecorino Tuscano Recipes
Category:Perciatelli Recipes
Category:Recipes that need photos
Category:Slovenian Appetizers
Category:Spaghetti Recipes
Category:White wine Recipes