Ingredients

The following ingredients have 4 Servings
  • 3/4 pound guanciale (thinly sliced, or bacon)
  • 3 cloves garlic (thinly sliced)
  • 1 red onion (halved and sliced)
  • 1 teaspoon red pepper flakes
  • Salt and pepper
  • 3 cups basic tomato sauce (recipe follows)
  • 1 pound bucatini pasta
  • Pecorino Romano (for grating)
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves (peeled and thinly sliced)
  • 3 tablespoons chopped fresh basil (or 1 tablespoon dried)
  • 2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt

Instruction

  • Bring 6 quarts of water to a boil and add 2 tablespoons salt.
  • In a 12 to 14-inch saute pan, place the guanciale slices in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat.
  • Remove the meat to a plate lined with paper towels.
  • Discard half the fat from the pan, leaving enough to coat, and cook the garlic, onion, and pepper flakes.
  • Place these three ingredients in the pan, add the guanciale, and cook over medium-high heat for 5 minutes, until the onion, garlic, and guanciale are light golden brown.
  • Season with salt and pepper. You may add extra-virgin olive oil if necessary to keep the aromatics from burning. Add the tomato sauce, reduce the heat, and allow to simmer for 10 to 15 minutes.
  • Cook the bucatini in the boiling water according to the package directions, until tender but still al dente, about 12 minutes.
  • Drain the pasta and add it to simmering sauce. Increase the heat to high and toss to coat.
  • Divide the pasta among 4 warmed pasta bowls.
  • Top with freshly grated pecorino cheese and serve immediately.