400 gr of bucatini pasta
100 gr of smoked guanciale
40 gr of rolled pancetta
6 ripe tomatoes
1 onion
1/4 cup of white wine
Pecorino romano cheese
Salt
Pepper
Olive oil

Bucatini all'Amatriciana

Preparation

Cut the tomatoes into pieces, slice a half of onion up  and cut guanciale and pancetta into cubes .
After heating in a pan a little of olive oil, add the onion and let it fry lightly, then add guanciale and pancetta and pour the white wine.

When the wine is evaporated, add tomatoes, salt and a pinch of pepper, stir everything with a wooden spoon. The sauce should cook over low heat for about 30 minutes.

Once you have strained the bucatini, add them to sauce with pecorino romano cheese at flakes or grated.