A Roman classic, this dish is all about restraint, relying on a few simple ingredients with lots of flavor. Simplicity never tastes good.
SHOPPING LIST:
1 pound Bella Cucina Bucatini Pasta Artigianale
6 ounces guanciale (pancetta works well too!)
1/2 cup white wine
1-23 ounce jar Bella Cucina Sugo al'Arrabbiatta
1 cup grated Pecorino Romano Cheese
PREPARATION:
In sauté pan, heat the guanciale or pancetta over medium heat. Cook, stirring occasionally, until the fat is rendered and the meat is crisp.
Add the white wine and cook until the liquid is reduced by half.
Add the pasta sauce and turn down to a low simmer.
Cook the pasta according to the directions. Reserve a 1/4 cup of pasta water from the pot, then drain. Add the pasta and reserved pasta water to the sauce. Toss until the pasta is coated well. Add the grated cheese and toss just until blended.
Serve immediately, with extra cheese on top