Bucatini All’Amatriciana

Make superficial cross cuts on one end of the tomatoes. In a saucepan with boiling water, plunge them for 30 seconds and transfer them to a bowl with iced water. Peel. Quarter, discard the seeds and cut into cubes. Cut the guanciale into little cubes and fry them in a pan over medium heat until golden. Transfer them to a bowl, but keep the fat in the pan, into which you can add the chopped onion. Sweat until soft and add the tomatoes, chopped hot pepper and cook for 10 min. Season with salt and pepper. Boil the bucatini in heavily salted water (500ml/100g pasta). Just before serving, add the bacon to the sauce. Strain the pasta and add it to the sauce. Add the pecorino, toss to coat and serve. Drizzle with olive oil.