Guanciale adds a smoky, rich magic to this simple pasta dish.
Ingredients:
4 oz guanciale
2 pints Little Guys, halved
1 box Trenchers bucatini
salt & peperoncini, to taste
grated gouda or pecorino, to taste
Start by removing the thin layer of skin on the underside of your guanciale, then finely chop it..
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Heat a large skillet and fry the guanciale until it is crispy (about 10-12 minutes).
Add a pinch or 2 of red chili flakes
Add 2 pints of halved little guys tomatoes, and let them simmer away for about 10 more minutes.
While they cook, boil your pasta water and cook the bucatini until it is not quite ready.
Reserve a cup of the pasta cooking water, then drain the bucatini.
Add a 1/4 cup of the pasta cooking water and the bucatini to your skillet, and cook on very low heat, mixing gently, for another minute or two.
Add more pasta cooking water to get your desired sauce consistency.
Check the salt level before you add any, it may be fine without any additional salt.
Serve with grated Gouda, sharp cheddar or pecorino.
