Name: Pasta with Pesto and Guanciale
Ingredients: 12 ounces (about 340g) of your favorite pasta (spaghetti or linguine work well); 1/2 cup fresh basil leaves; 1/3 cup grated Parmesan cheese; 1/4 cup toasted pine nuts; 2 cloves garlic, peeled; 1/3 cup extra-virgin olive oil; Salt and freshly ground black pepper to taste; 3-4 ounces (about 85-115g) of guanciale, diced; Grated Pecorino Romano cheese for garnish (optional)

Description

Bucatini with Tomato, Guanciale, and Chile is a classic Italian pasta dish known for its bold flavors and satisfying combination of ingredients. Here’s a recipe to make this delicious dish:

Ingredients

Units Scale

12 ounces (about 340g) bucatini pasta
4 ounces (about 115g) guanciale, diced
1 can (14 ounces) of whole peeled tomatoes or crushed tomatoes
2 cloves garlic, minced
1–2 dried red chilies (adjust to your spice preference)
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
Grated Pecorino Romano cheese for serving (optional)
Fresh parsley or basil leaves for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Start by cooking the bucatini pasta in a large pot of salted boiling water according to the package instructions until it’s al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water, and set it aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced guanciale and cook it until it becomes crispy and golden brown, which should take about 5-7 minutes. Use a slotted spoon to remove the crispy guanciale from the skillet and place it on paper towels to drain excess grease. Set it aside.
In the same skillet with the rendered guanciale fat, add the minced garlic and dried red chilies. Cook for about a minute or until the garlic becomes fragrant and just starts to turn golden. Be careful not to burn the garlic.
Add the canned tomatoes to the skillet, breaking them up with a wooden spoon or spatula. If you’re using whole peeled tomatoes, crush them as you stir. Allow the sauce to simmer for about 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
Season the tomato sauce with salt and freshly ground black pepper to taste. Adjust the amount of dried red chilies to achieve your desired level of spiciness.
Add the cooked bucatini pasta to the skillet with the tomato sauce and toss to coat the pasta evenly. If the sauce is too thick, you can add some of the reserved pasta cooking water to reach your desired consistency.
Stir in the crispy guanciale pieces and mix them with the pasta and tomato sauce.
Serve the bucatini with tomato, guanciale, and chile in individual plates, garnishing with grated Pecorino Romano cheese and fresh parsley or basil leaves, if desired.