 | Cut the guanciale or bacon to small cubes, |
| put guancale or bacon 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 and the guanciale or bacon is white. | 
|
 | Add the peeled tomatoes |
 | Make the tomatoes melted and stir at intervals until a dense sauce. |
chop the peppercorn 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 hot peppercorn powder (in Amatrice they use the black pepper, but we use the hot pepper 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 peppercorn just before serving. |  |
