Start by slicing the guanciale into thin slices and then into strips so each strip has fat on the outside and meat in the middle.

Next, cut the cherry tomatoes into halves or even quarters if you want them smaller.

In a bowl, gently crush the peeled tomatoes using an immersion blender until you have a smooth sauce.

Heat an aluminum pan on the stovetop on medium-low heat. Once hot, add your guanciale strips and cook until it turns crispy (about 5 minutes).

Add cherry tomatoes to the pan and turn the stove down to low heat. Cook for 5 minutes and continue to stir.

Add the peeled tomato sauce to the pan and mix everything. (Optional: Remove the guanciale before adding the peeled tomatoes)

Increase the heat and add a pinch of sea salt then let the sauce cook for 20 minutes.

Add water to a large pot and put it on the stove to boil. Once boiling, add one tablespoon of sea salt.

Then add the bucatini pasta and cook by following your packet instructions. It should take about 11 minutes.

Add a generous amount of freshly cracked black pepper to the sauce before mixing through some grated pecorino romano cheese too.

Using a mug, scoop out some pasta water and set aside. Remove the pasta from the pot with tongs, place it into the saucepan, and mix everything together.

Begin to toss the pasta. If the sauce is still a little runny, add pasta water to help thicken it up and toss it again.

Add more pecorino romano to the pasta and toss again, then it’s time to plate.

Plate the pasta and top with the cherry tomatoes and guanciale from the pan. Sprinkle a little bit of pecorino romano and black pepper on top.