Cooks this dish for paying guests · Verified chef · Answers buyers directly
40 min total30 min hands-onServes 3Easy
This recipe has reached the top of the ladder
POPULAR → TOP RATEDTomato, guanciale, pecorino. No garlic, no onion, and the pepper is not optional.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Bucatini000 g
Guanciale000 g
San Marzano tomatoes000 g
Pecorino Romano000 g
Dry white wine000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Tinned tomatoes: what the DOP stamp is worth
Finishing pasta in the pan, not on the plate
Bucatini and why it fights you
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 11 of the 14 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: keeping the guanciale crisp to the plate — step 8 of 14.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Gianluca Petrucci watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Crushing tomatoes by hand, never blending
Draining pasta two minutes early
Cheese off the heat only
How long the tomato reduces before the guanciale goes back in, and the pecorino timing that stops it seizing.
Written by Gianluca Petrucci. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
733 people cooked it, 64% got it right, and that is the entire reason it costs $2.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
