Bucatini All'amatriciana

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 12 ounces bacon, thinly-sliced
• 1 red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
• 3 garlic cloves, sliced
• 1 1/2 teaspoons hot red pepper flakes
• 2 cups tomato sauce
• 1 lb bucatini pasta
• freshly grated pecorino romano cheese

Recipe

• 1 bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
• 2 meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
• 3 drain all but ¼ cup of the fat out of the pan (and set aside for tomorrow's breakfast). add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
• 4 while the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
• 5 add the pasta to the simmering sauce and toss for about 1 minute to coat. divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.