 | Cut the guanciale to small cubes, |
| put into a pan and fry gently for 1 minute |
| Add ¼ of cup of white wine and boil at low heat until the wine is evaporated. | 
|
 | Add the peeled tomatoes |
 | Make the tomatoes melted and stir at intervals until a dense sauce. |
chop the pepper with a pestle | 
|
| Boil the bucatini in abundant salted water until "al dente", drain and add to the sauce |  |
 | saute the bucatini in the pan with the sauce (in this case you should flip the bucatini in the air) and stir well. |
and the paprika powder (in Amatrice they use the black pepper, but we use the paprika as the black pepper is already in the guanciale. In this manner we avoid a flavors conflict). Add roman pecorino and stir |  |
| Stop the heat and put abundant fresh black pepper just before serving. |  |
