- 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, sliced thin
- 3 cloves garlic, sliced
- 1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
- 3 cups canned San Marzano tomatoes (about a 28-ounce can)
- 1/2 teaspoon red chili flakes, or to taste
- Salt
- 1/4 cup grated aged pecorino cheese, more for serving
- 1 pound bucatini.
Preparation
Step 1
1. Heat oil in a 12-inch skillet. Add onion and garlic, and saute over medium heat until transparent. Add guanciale and saute until barely beginning to brown.
2. Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
3. Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.
Yield: 4 to 6 servings.