- 350 g Bucatini
- 150 g Guancialeor Pancetta
- 400 g Tomatoripe
- 1 Dried Red Chile
- 1/2 cup Pecorino Romano Salt
- 1/2 cup Pepper
It is an Italian food.
Bring a pot of well-salted water to a boil. Cut the guanciale pancetta into slices, and then into rectangles.
Put in a skillet over low heat and add a very small amount of water, simmer to render the fat.
Meanwhile, peel and seed the tomatoes and dice them.
Remove the guanciale or pancetta from the pan and drain thoroughly.
Add the tomatoes to the fat in the pan.
Season with the crumbled chile pepper and salt and pepper.
Return the guanciale or pancetta to the sauce in the pan and heat briefly.