BUCATINI alla GRICIA

By BobD

Ingredients

• Salt
• 1 pound bucatini or rigatoni
• 1 tablespoon extra virgin olive oil
• 1 small onion, sliced thin
• 6 ounces guanciale, in 1-inch slivers 1/4-inch thick
• Freshly ground black pepper
• 1/3 cup grated aged pecorino cheese, more for serving.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Bring a large pot of salted water to a boil and add bucatini or rigatoni.

2. Meanwhile, place a 12-inch skillet over medium heat, add olive oil, onion and guanciale. Cook until onion is translucent and barely starting to brown. Remove from heat.

3. When pasta is al dente, drain it, reserving 1 cup pasta water. Transfer pasta to skillet, place over medium-low heat and toss with guanciale and onion. Season with salt and generously with pepper; fold in about half the pasta water and the cheese. Toss, adding more pasta water as needed to help cheese coat pasta. Check seasoning and serve, with more cheese on the side.

Yield: 4 to 6 servings.