160 gr of Bucatini pasta
200 gr of tomato puree
250 gr of guanciale ( or bacon cut in cube 1 cm )
A few drop of olive oil and hit the pan, add the guanciale and cook till brown. When ready leave the guanciale at side and use the same frypan to cook the tomato. Menwhile cook the bucati i in salty water , al dente.
After cook the tomato add the guanciale and pasta . Mix with pecorino cheese grated o top and serve hot with a red glass of wine.