bucatini all'amatriciana

Bucatini all’amatriciana

3 Tbsp. extra-virgin olive oi

8 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon

1 tsp. crushed red pepper flakes

1 tsp. freshly ground black pepper

½ cup finely chopped onion

1 clove garlic, finely chopped

 1 (28-oz.) can crushed tomatoes

1 lb dried bucatini

½ cup finely grated Pecorino Romano (about 1 oz.)

Set a large pot of water to boil and cook the bucatini according to pasta directions.

Heat olive oil in a large skillet over medium heat. Add the guanciale and sauté until crisp, about 4 minutes. Add crushed red pepper and black pepper and mix. Add the onion and garlic and cook for 4 minutes, until the onion is translucent. Add the tomato sauce and simmer for 20 minutes. Cook the pasta and add to the sauce, stirring to coat. Add a splash of pasta water if the sauce is too thick.