2Tbsp. extra-virgin olive oil
4oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
½tsp. crushed red pepper flakes
½tsp. freshly ground black pepper
¾cup minced onion
2cloves garlic, minced
128-oz. can peeled tomatoes with juices, crushed by hand
Kosher salt
12oz. dried bucatini or spaghetti
¼cup finely grated Pecorino (about 1 oz.)
Step 1
Heat oil in a Dutch oven or large heavy skillet over medium heat. Add guanciale and sauté 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.
Step 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
Step 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