Bucatini all'Amatriciana

• 1 lbbucatini
• 6 ozguanciale, diced
• 1 cancrushed tomatoes
• 1 tspchili flakes
• 1 cuppecorino, grated

Instructions

1. 1

   Brown the bucatini in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook guanciale and crushed tomatoes in the same pot until softened and fragrant.

3. 3

   Return the bucatini, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Bucatini all'Amatriciana taste finished.