Fill a large stockpot with lightly salted water and bring to a boil. Add bucatini pasta and cook according to package directions. Drain, reserving 1 cup pasta water. Set pasta aside; keep warm.
Servings and Ingredients
|1 package(s) (1 lbs.) bucatini pasta, dry|
|10 oz. La Quentrica guanciale, chopped|
|1 dried spicy red pepper, finely chopped, or tsp. Hy-Vee crushed red pepper|
|1 c. dry white wine|
|1 can(s) (28-oz.) Gustare Vita San Marzano tomatoes|
|Hy-Vee ground black pepper|
|1 c. Pecorino Romano cheese, grated|
Things To Grab
- Large stockpot
- Large skillet
Heat a large skillet over medium heat. Add guanciale and red pepper to skillet; cook until crispy, about 8 minutes, being careful not to burn. Stir in white wine. Cook additional 5 minutes.
Remove guanciale from skillet using a slotted spoon leaving drippings in pan. Stir in San Marzano tomatoes; season with salt and pepper. Cook for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Stir in cooked guanciale and pasta into tomato mixture. Toss to combine. Sprinkle with cheese and toss to coat. If desired, mix in reserved pasta water to reach desired consistency.
Amounts Per Serving
- Total Fat: 41g
- Cholesterol: 70mg
- Sodium: 690mg
- Total Carbohydrates: 65g
- Protein: 23g
Mastro Aglianico Campania red wine