Matriciana (Serves 4-6)

1 lb of Bucatini pasta (thick spaghetti with a hole in the noodle), cooked al dente

150 g guanciale (if you can not get guanciale you will have to use bacon instead, but it won’t be authentic Matriciana)

1 Tbs extra-virgin olive oil

¼ cup of dry white wine

6 or 7 good tomatoes, peeled and seeds removed (San Marzano or pomodori pelati),

½ tsp of red chili (or more, if you like it hot),

100 g grated pecorino romano cheese, salt.

(optional:  1 clove of garlic, finely minced, and 1 tsp of Tony’s seasoning)

Instructions:

Cut the guanciale into small cubes and fry it lightly in the oil together with the red chili (and garlic and Tony’s seasoning). Remove guanciale pieces and set aside to avoid overcooking.  Add white wine to the pan. Add the tomatoes. Return the guanciale to the pan and mix.  Add the pasta, cooked al dente, to the pan and mix.  Add the pecorino cheese.

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