Chefs Mantuano & Flamm's Barilla Collezione Bucatini all’Amatriciana

Chefs Mantuano & Flamm's Barilla Collezione Bucatini all’Amatriciana 
Photo Credit @galdophoto

Ingredients
1 box Barilla Collezione Bucatini
2 tbs extra virgin olive oil
6 oz guanciale, 3/4 inch x 1/4 inch thick julienne
1 26 oz can Italian pureed plum tomatoes, or passato
Sea salt & freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino Romano cheese, plus more for serving

Directions
Bring a large pot of water to a boil; salt water and cook pasta less than 3 minutes according to package directions.
Reserve ½ cup of pasta cooking water Heat a large skillet over medium heat; add extra virgin olive oil and guanciale to skillet and sauté for 4 minutes or until the guanciale is crisp
Add tomato puree to skillet and bring to a simmer. Using a wooden spoon, stir the sauce occasionally; season with salt and pepper, to taste
Mix pasta, sauce, and reserved cooking water in pasta pot over low heat, tossing the pasta with the sauce for 2-3 minutes to allow it to marry with the sauce and absorb some of the liquid. The pasta should still be al dente (firm to the bite)
Transfer the pasta to a large, warmed serving platter. Top with grated Pecorino Romano cheese. Serve immediately, passing more cheese at the table.