Makes 4 – 6 servings
2 tablespoons olive oil
6 ounces guanciale, thinly sliced
1 teaspoon crushed red pepper flakes
½ medium Spanish onion, diced
2 garlic cloves, minced
1 28-ounce can San Marzano tomatoes, chopped
12 ounces dried bucatini
½ cup parmesan cheese, finely grated
¼ cup chopped flat-leaf parsley (plus more for garnishing)
Sea salt and freshly cracked black pepper
1. Heat the olive oil in a large skillet over medium heat. When hot, add the guanciale and fry, stirring often, until golden brown (about 4 – 6 minutes). Add the red pepper flakes, onion, garlic, and a pinch of sea salt, and cook until the onion is softened and translucent, about 8 minutes. Add the tomatoes, bring to a simmer, and cook, stirring occasionally, until thickened and glorious (15 – 20 minutes). Season with salt and pepper to taste.
2. While the sauce is cooking, bring a large stock pot of salted water to a boil. Cook pasta according to package directions (al dente, please). Drain, and reserve about ½ cup of pasta cooking liquid.
3. Add the cooked pasta to the sauce pan and pour in the reserved pasta water. Add the cheese, then give everything a toss making sure the pasta is completely coated. Transfer to a serving platter, top with chopped parsley and an extra hit of cracked black pepper. Serve immediately. Delicious!