and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. The winter weather is on full blast, so what better food to make than a hearty pasta dish. Executive Chef Cristiano Labia from Pane e Vino and Massimo on historic Federal Hill shows us how to make a classic Italian dish, Bucatini all’Amatriciana. Check out the recipe below.


- 1 1/2 tablespoons salt, divided use  

- 1 tablespoon extra virgin olive oil

- 2 1/2 ounces, 70 grams, guanciale

- Splash white wine 

- 7-8 ounces or 200 grams bucatini pasta 

- 3-4 whole San Marzano tomatoes

- 1/2 teaspoon ground black pepper

- 1 teaspoon chili peppers 

- 2 ounces Pecorino Romano, divided use 

In a pot, start bringing water to boiling point, add a teaspoon of the salt.

Place the extra virgin olive oil and guanciale, which you have to cut into medium size pieces, into a cast iron pan. Do not preheat. Saute these ingredients in the pan for a few minutes until guanciale gets crispy. Make sure it doesn't get too dry.

Remove pan from stove flame and add splash of wine.

Bring back to stove flame.

In the meantime, start cooking the pasta until it is just al dente.

Mash the San Marzano tomatoes with a fork or hands. Add the tomatoes to the guanciale in the pan and season with black pepper, chili peppers, 1/2 teaspoon salt and cook for about 10 to 12 minutes.

Add half the Pecorino cheese.

Place the al dente pasta into the pan with the guanciale and tomatoes. Continue sautéeing all ingredients for a couple of minutes and plate.

Dust with the remaining Pecorino cheese and fresh black pepper.

Makes 2 servings.