In a large pan, put the olive oil and heat it over medium heat.

Add the guanciale cut into strips in the pan and brown it until it starts to melt and become crispy.

Add the red chili powder to the pan with the guanciale and mix well to distribute it evenly.

Meanwhile, bring a pot of salted water to a boil and cook the bucatini according to the package instructions until al dente.

Drain the bucatini al dente and transfer them to the pan with the guanciale seasoning.

Mix the bucatini well with the guanciale seasoning to flavor them.

Serve the bucatini all'amatriciana sprinkled with pecorino romano shavings.

Enjoy hot and bon appétit!