Ingredients
- 14 ounces (400 grams) bucatini, spaghetti, or rigatoni
- 7 ounces (200 grams) guanciale (cured pork jowl)
- 14 ounces (400 grams) tomato passata (puréed tomatoes)
- 1 dried or fresh red hot chile, sliced finely
- 1/2 cup (50 grams) grated pecorino cheese (or parmesan), plus more for garnish
Personal Notes
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