Prep Time
15 min
Cook Time
30 min
Yields
4 servings
A Roman Italian tradition, the secret to this dish is in finding the best quality ingredients possible.
Why I love this recipe
I discovered this dish while planning a trip to Italy and am looking forward to eating it in a real Roman trattoria.
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ingredients
1
Spanish onion, cut into ¼ inch slices
1
(28-oz) can Roma tomatoes, preferably Marzano
12
oz bucatini
1
tsp crushed red pepper flakes
6
oz guanciale (cured pork jowl)
½
cup grated Pecorino Romano
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directions
Step 1
Saute guanciale until crisp, remove from pan and set aside, leaving about 1 Tbsp of pork fat.
Step 2
Saute onion over low heat until very soft, adding small amounts of water to ensure onions do not brown.
Step 3
Crush tomatoes by hand and add to onions.
Step 4
Cook until sauce thickens (about 10 min) and add crushed red pepper flakes.
Step 5
Return cooked guanciale to sauce and add cheese.
Step 6
Cook bucatini in boiling salted water until al dente.
Step 7
Drain and add bucatini to tomato sauce, combine and serve.