Ingredients for 2 , adjust accordingly
200g bucatini (half box)
120g guianciale or cubed pancetta /prosciutto
180g chopped tomato
80g pecorino romano
red pepper flake
salt to taste
let pork render in the pan with pepper flakes over a med high flame until crispiness has been achieved.
deglaze (carefully) with white wine and cook off alcohol
add tomato, pasta, salt, and some water. cover and cook high heat.
cook for 5 min and asses. if its still very hard, add more water and keep cooking. we don’t want soup when its done, we want to catch it on the way down. high flame cooks off excess water quickly
once pasta has cooked, flame off, dump in pecorino and serve with a drizzle of oil ands a handful more of cheese. enjoy!