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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Serves 2
A CookTale

The ingredients that comprise this dish date back to 1790 with
deep Italian roots that originate in the tiny town of Amatrice in the mountains of the Lazio region. Traditionally there is only one way to prepare it. The ingredient list has been passed down for hundreds of years, and the only modification is the meat. When Guanciale isn’t available, Pancetta or even Bacon is the replacement. But do try to find a source locally for Guanciale. It definitely can be located & purchased on the Internet. You use very little and it goes a long way, supplying a unique flavor to any dish that it’s added to. I first posted this wonderful pasta sauce on May 16th. I simply couldn’t resist a redux.



1 TB of EVOO
1 Medium Onion thinly sliced
3 Garlic cloves thinly sliced
1/4 Pound of Guanciale cut into a 1/4″ dice
1/2 Cup of Dry White Wine
1 15 Ounce can of diced Tomatoes drained, the liquid retained & set aside.
Kosher Salt (to taste)
A pinch of Red Pepper Flakes (or to taste)
1/4 Cup of Pecorino Romano
4 Ounces of Bucatini


1. Heat the 1 TB of EVOO in a 12″ saute pan.
2. Add Onion & Garlic, saute over medium heat until transparent. Add Guanciale (or Pancetta) & saute until beginning to lightly brown.
About 4 minutes.
3. Add the White Wine, bring to a boil & cook down for a few minutes.
4. Add the drained diced Tomatoes & cook for 15 to 20 minutes to create a sauce.
5. Season with the Salt & the Red Pepper Flakes, combine it all for a minute or so & remove from the heat.
6 Bring a large pot of Salted water to a boil & add Bucatini. Cook for 9 minutes or until Al Dente.
7. Drain & transfer to the saute pan, folding the pasta & the Tomato sauce together. If the mixture is seems too dry add a swig of the retained Tomato water.
8. Fold in the Pecorino Romano.
9. Plate & serve.
10. A bowl of Pecorino Romano on the table

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