Bucatini all'Amatriciana is made with a zesty tomato sauce and guanciale or pancetta coming from the town of Amatrice in central Italy.
Heat the Colavita Olive Oil in a large skillet, add the pancetta and cook until it browns slightly, stirring occasionally.
Add the white wine and deglaze, scraping the bottom of the pan.
Add the pepper and saute a minute, then add the chopped tomato; cook stirring until the tomato breaks apart to form a sauce.
Bring a large stock pot of water to a boil and salt it generously. Cook the pasta according to the package instructions. Once it is cooked, drain the pasta.
Add the cooked bucatini to the skillet and turn it in the sauce until it is well coated. Place in mounds in heated bowls and season generously with pecorino cheese.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.