Bucatini Amatriciana

Preparation:

Preparation: Plunge the tomatoes into boiling water for a few seconds, then pass them under cold water, cut them into strips, removing the seeds. Cut the guanciale into bricks and put it in a pan with the oil and the chilli pepper. Sauté over high heat for a few minutes until the bacon has browned. Wet with a finger of wine and, as soon as it has evaporated, remove the pieces of bacon from the pan and set aside. Put the tomatoes in the cooking liquid, salt sparingly and cook them over high heat for a few minutes. Remove the chilli pepper from the sauce, put the bacon back on and after 1 minute on the heat the sauce is ready. In the meantime, you will have cooked the pasta, drain it al dente and pour it into a bowl that you have previously heated with boiling water. Sprinkle it with half of the pecorino cheese and pour the sauce over it. Mix well and serve the pasta very hot, passing other cheese aside.