|Cut the guanciale to small cubes, |
|put into a pan and fry gently for 1 minute|
|Add ¼ of cup of white wine and boil at low heat until the wine is evaporated.|
Add the peeled tomatoes
Make the tomatoes melted and stir at intervals until a dense sauce.
chop the pepper with a pestle
|Boil the bucatini in abundant salted water until "al dente", drain and add to the sauce|
saute the bucatini in the pan with the sauce (in this case you should flip the bucatini in the air) and stir well.
and the paprika powder (in Amatrice they use the black pepper, but we use the paprika as the black pepper is already in the guanciale. In this manner we avoid a flavors conflict).
Add roman pecorino and stir
|Stop the heat and put abundant fresh black pepper just before serving.|