This robust and delicious pasta dish is originally from the Lazio region not far from Rome in the town of Amatrice, an area that was leveled in a 2016 earthquake. Fortunately, there has been an effort to rebuild many of the historic buildings and a food emporium opened the year prior to the pandemic. A glorious combination of guanciale, red onion, pecorino and tomatoes with a hint of just enough crushed red pepper to spice it up is what awaits you. There are some schools of thought as to whether the onion should be omitted. In my opinion, it's an important addition, so I offer it here.
This is my son Luke's favorite dish. If you can't find guanciale, the Italian salt-cured jowl of the pig, opt for pancetta or bacon which are more easily obtained.
Ingredients (Serves 4)
2 tbsps. olive oil
4 oz. chopped guanciale, pancetta or bacon
1/2 tsp. crushed red pepper
1/2 tsp. freshly ground black pepper
3/4 cup minced red onion
2 cloves garlic, minced
1 28 oz. can San Marzano whole peeled tomatoes (I prefer Cento brand)
Sea salt
16 oz. dried bucatini
1/4 cup grated pecorino Romano
Heat the olive oil in a large skillet over medium heat. Add guanciale and cook until crisp (4 minutes). Add pepper flakes and fresh ground black pepper, stir. Add onion and garlic, cook for about 8 minutes being careful not to burn the onion. Add tomatoes and crush them with you hands, reduce heat to low and cook stirring until sauce thickens about 15 minutes.
Bring a pot of water to boil while the sauce is cooking. Add the pasta and cook stirring occasionally, so the pasta does not stick and cook until just al dente. Drain pasta, reserving one cup of the hot pasta water.
Add the drained pasta to the skillet with the sauce and toss with tongs to coat. Add 1/2 cup of the reserved pasta water and cook to warm both items. Stir in the cheese and transfer to bowls. Top with additional pecorino and crushed red pepper. Best served with a side salad.
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