Bucatini Amatriciana

1. Boil Water

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water, this is less than normal given all of the salty ingredients in this dish. Once boiling, turn the heat to low and place a lid on the pot until you're ready to cook the pasta.

2. Render Guanciale

In a sauté pan over medium heat, add the extra virgin olive oil and the guanciale. Cook over medium heat while stirring until the fat has come out of the guanciale and it's golden brown in color.

3. Sweat Aromatics

Add the garlic to the pan and cook for about a minute or until fragrant and soft. Then add the chopped Calabrian chili and cook for another 20- 30 seconds.

4. Deglaze with Wine

Once the aromatics have cooked, deglaze with the dry white wine. Make sure to scrape the bottom of the pan to release any fond.

5. Add Tomato

Pour the San Marzano tomatoes into the pan with a pinch of salt, and simmer for 15 minutes.

6. Cook Pasta

Cook the pasta for about 30 seconds to a minute less than the box recommends. Once ready, drain the pasta and save about a cup of the pasta water.

7. Sauce Pasta

Add the drained pasta and a 1/4 cup of the reserved pasta water to the skillet. Stir to combine, and cook for an additional 1-2 minutes, until the pasta is al dente and the sauce has reduced to coat each noodle. If the sauce is too thick, add more pasta water a tablespoon at a time until it reaches the desired consistency.

8. Finishing Ingredients

Remove the skillet from the heat. Add the Pecorino Romano and Parmesan cheese and basil while mixing and tossing, to incorporate. The cheese should be fully melted and your sauce should be smooth here. You can adjust with a splash of pasta water if it's gotten too thick.

9. Serve

Taste for seasoning, adjusting with salt if needed. Divide between plates and serve.