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
- 0.25 cups extra-virgin olive oil
- 3 crusheds garlic cloves
- 1.5 ounces guanciale , cured pork cheek
- 0.25 cups sliced red onion
- 1 pinch red pepper flakes
- 0.5 cans crushed San Marzano tomatoes , 8 ounce
- salt and ground black pepper to taste
- 1 ounce freshly grated Pecorino Romano cheese
Instructions
-
1
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.
-
2
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.
-
3
Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutrition Facts
Per serving
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