Bucatini all'Amatricana

• 2 tblsp olive oil
• 4 oz thinly sliced guanciale, pancetta, or chopped unsmoked bacon
• ½ tsp crushed red pepper flakes
• ½ tsp freshly ground black pepper
• ¾ cup minced onion
• 2 cloves garlic, minced
• 1 28 oz can peeled tomatoes with juices, crushed by hand
• Kosher salt
• 12 oz dried bucatini or spagetti
• ¼ cup finely grated Pecorino (about 1 oz)

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.