Pasta all'Amatriciana

• 3 ounces thickly sliced guanciale or pancetta (see Note), cut into 1/2-inch strips
• 1 fresh red chilestemmed, seeded and minced
• 1 bay leaf
• 1/2 cup dry white wine
• One 28-ounce can whole tomatoestomatoes chopped, juices reserved
• 3/4 pound dried pasta, such as bucatini, spaghetti or rigatoni
• Freshly ground pepper
• Freshly grated Pecorino Romano cheese

1. In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes.
2. Add the wine and simmer over moderate heat until it has reduced to 2 tablespoons, about 4 minutes.
3. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until the sauce is thickened, about 30 minutes.
4. Discard the bay leaf.
5. Bring a large pot of salted water to a boil.
6. Add the pasta and cook over high heat until just barely tender.
7. Drain the pasta and stir it into the sauce.
8. Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 minutes.
9. Season with pepper.
10. Spoon the pasta into shallow bowls, generously sprinkle with the grated Pecorino Romano and serve, passing more Pecorino cheese at the table.

pancetta, red chilestemmed, bay leaf, white wine, tomatoestomatoes, pasta, freshly ground pepper, freshly grated pecorino romano cheese

Taken from www.foodandwine.com/recipes/pasta-allamatriciana (may not work)