Description
This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Ingredients
- 5 ounces bucatini pasta
- ¼ cup extra-virgin olive oil
- 3 crushed garlic cloves
- 1 ½ ounces guanciale (cured pork cheek), sliced
- ¼ cup sliced red onion
- 1 pinch red pepper flakes
- ½ (8 ounce) can crushed San Marzano tomatoes
- salt and ground black pepper to taste
- 1 ounce freshly grated Pecorino Romano cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook
- uncovered
- stirring occasionally
- until bucatini is tender
- about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown
- about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden
- about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent
- about 3 minutes. Stir in tomatoes
- salt
- and black pepper. Simmer tomato sauce until flavors combine
- about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Prep Time: 10 mins
Cook Time: 29 mins
Total Time: 39 mins
Servings: 2