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.
Saute guanciale until crisp, remove from pan and set aside, leaving about 1 Tbsp of pork fat.
Saute onion over low heat until very soft, adding small amounts of water to ensure onions do not brown.
Crush tomatoes by hand and add to onions.
Cook until sauce thickens (about 10 min) and add crushed red pepper flakes.
Return cooked guanciale to sauce and add cheese.
Cook bucatini in boiling salted water until al dente.
Drain and add bucatini to tomato sauce, combine and serve.