Bucatini Alla Matriciana recipes

Ingredients

• 1 pound refrigerated extruded Bucatini or 14 ounces boxed dried thick spaghetti
• 1/2 cup olive oil
• 8 ounces Shortcut Guanciale, cut into 1/2-inch cubes
• 4 peeled whole plum tomatoes, preferably San Marzano if canned
• 1/4 teaspoon red pepper flakes
• 1 cup dry white wine
• 2 cups grated pecorino cheese
• 4 teaspoons chopped fresh flat-leaf parsley

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