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Ingredients
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PASTA
Method
PASTA
Prepare ingredients
Cut the guanciale into 1 cm (about 1/3 in) thick strips or small lardons. Crush the canned tomatoes by hand or briefly pulse in a blender to a chunky but saucy texture. Grate the Pecorino finely and set aside. Measure out the wine, red pepper flakes, and have salt and pepper ready.
Render the guanciale
Place a large skillet over medium heat and add the guanciale (no additional fat needed, but add 1 tbs olive oil if your guanciale is very lean). Cook gently for 6–8 minutes, stirring occasionally, until the fat is rendered, the pieces are golden and slightly crisp at the edges. Remove and reserve most of the crisped pieces on a plate, leaving the rendered fat in the pan.
Deglaze
Turn the heat to medium-high and, if using, add the white wine to deglaze the pan. Scrape any browned bits from the bottom and cook for 1–2 minutes until the wine mostly evaporates.
Cook the tomato sauce
Add the crushed tomatoes to the pan along with the red pepper flakes and 1/2 tsp of the salt. Stir to combine, reduce heat to medium-low, and simmer gently for 12–15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning with the remaining salt and a little black pepper. If the sauce becomes too thick, add up to 50 ml reserved pasta water to loosen.
Cook the pasta
While the sauce simmers, bring a large pot of water to a rolling boil. Add a tablespoon of salt and the casarecce. Cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve about 500 ml of pasta cooking water, then drain the pasta.
Finish the sauce with pasta
Add the drained pasta directly to the skillet with the tomato sauce over medium heat. Toss and sauté for 1–2 minutes, adding 2–4 tablespoons of reserved pasta water as needed to help the sauce coat the pasta and create a silky emulsion. Add the reserved crispy guanciale pieces back into the pan, reserving a few for garnish if desired.
Emulsify with Pecorino
Remove the pan from the heat. Sprinkle about three-quarters (60 g) of the grated Pecorino over the pasta and toss vigorously, adding small splashes of pasta water as needed to create a creamy coating (the cheese should melt into the sauce without clumping). Taste and adjust with remaining Pecorino, black pepper, or a pinch more pasta water.
Serve
Divide the pasta among warm plates or a serving bowl. Top with the remaining grated Pecorino, the reserved crisp guanciale, and a light grind of black pepper. Serve immediately.