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
• ½ , 8 ounce
• salt and ground black pepper to taste
• 1 ounce freshly grated Pecorino Romano cheese

Instructions

1. 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. 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. 3 Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition per serving