Bucatini all’amatriciana

For person
80gr bucatini or spaghetti cooked in boiling water.

37gr pancetta or guanciale cooked in slow heat on a pan.

10gr white vine, to simmer the pork meat.

1/4 fresh red chili pepper. Remove the pork meat of the pan (guanciale or pancetta) and put the chili on the fat in the same pan.

100gr whole peeled tomatoes. Put in the pan with the pork fat and the chili.

Mix the pasta with the tomate sauce.

18gr pecorino or Parmesan

by dgallon