How to use our Guanciale

Bucatini all’amatriciana by Guest Chef Mario Pingue

Ingredients

• 160 grams of Guanciale
• 750 ml chopped tomato
• 120 grams pecorino cheese
• 1 medium onion finely chopped
• chili peppers (to taste- I used 1 tsp and it was perfect)
• Black pepper (several good grinds from a pepper mill)
• 200 ml white wine (dry)

Preparation

Cut guanciale into 1 inch pieces and slowly render in a sauce pan. Once fat is rendered and guanciale is transparent, remove it from the pan and put in onions, chili pepper and black pepper. Saute mixture until onions are transparent (approx 10-15 min) and then add the wine and increase heat. Let the wine reduce until at least half the volume and then add the tomato. Once it comes to a boil, reduce heat to a simmer and add cooked guanciale. Simmer for a few minutes. Add to 450 grams of Bucatini pasta cooked in salted water. Mix sauce with pasta, sprinkle with cheese and serve family style from a large bowl.