Bucatini

Name: Bucatini
Ingredients: 4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon freshly ground black pepper; 3/4 cup minced onion; 2 cloves garlic, minced; 1 28 ounce can peeled tomatoes with juices, crushed by hand; Kosher salt; 12 ounces dried bucatini or spaghetti; 1/4 cup finely grated Pecorino (about 1 ounce)

9 ingredients

3 steps

Ingredients

4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
1 28 ounce can peeled tomatoes with juices, crushed by hand
Kosher salt
12 ounces dried bucatini or spaghetti
1/4 cup finely grated Pecorino (about 1 ounce)

Directions

1

Heat oil in a large heavy skillet over medium heat. Add guanciale and saute until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
2

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
3

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls