Today I had an early brunch dictated by my daily work schedule and at about 19H00 I was ravenous. I fortunately was working the preserved meats from the curing room and noticed a very attractive piece of GUANCIALE (cured pork cheeks) , which off coarse called for Bucatini all’amatriciana. What a wonderful recipe for a delicious pasta with only a few ingredients. Fry the finely chopped guanciale with a few cloves of garlic. Add Passata and cook for about 20 minutes. Also add black pepper, but no salt as the guanciale is quite salty. Keep the sugo moist be adding water from the pasta pot. Boil bucatini pasta in lightly salted water and when al dente, drain and add to the sugo. Cook and toss for another few minutes, then add shredded fresh basil. Toss and serve hot. Add a lot of grated parmigiano reggiano and ENJOY !!!