Bucatini all'Amatricana

Serves 4 people
  1. Heat oil in a large skillet over medium heat. Add guanciale and sauté until crips and golden, about 4 minutes.
  2. Add pepper flakes and black pepper; stir for 10 seconds
  3. Add onion and garlic; cook, stirring often, until soft, about 8 minutes.
  4. Add the tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
  5. Meanwhile, bring a lorge pot of water to the boil. Season with salt; add pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
  6. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add ½ cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.)
  7. Stir in cheese and transfer pasta to warmed bowls.