Description
A regional delight.
Ingredients
Scale
- 6 ounces of guanciale, pancetta, or bacon, cut into strips
- 2 tbsps olive oil
- 1 tsp red pepper flake
- 3/4 cup onion, minced
- 2 cloves garlic, minced
- 1 canned whole peeled tomatoes
- 1/2 cup Pecorino Romano
- 12 ounces of bucatini or spaghetti
- Salt and pepper, to taste
Instructions
- In a sauté pan over medium-low heat, add olive oil, onion, garlic, and guanciale (or pancetta or bacon). Add the pepper flake when the guanciale lightly crisps and browns. Crush the tomatoes in a separate bowl before adding them and all their juices to the pan and simmer low until the sauce reduces slightly and thickens.
- Cook the dried pasta in nicely salted water, like the sea, until al dente. Add the pasta to the sauce directly from its water, adding a touch of the starchy salty water in the process to help the sauce stick to the pasta. Toss the sauce and pasta until covered evenly. Turn off the heat. Add the Pecorino Romano and gently fold it into the pasta.
- Serve immediately and enjoy.