Bucatini All'amatriciana

1. 1

   Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

2. 2

   Meanwhile, in a 10- to 12-inch saute pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.

3. 3

   Drain all but 1/4 cup of the fat out of the pan (and set aside for tomorrow's breakfast).

4. 4

   Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.

5. 5

   While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.

6. 6

   Add the pasta to the simmering sauce and toss for about 1 minute to coat.

7. 7

   Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.

* Per serving · 4 servings · Values may vary.

No additional tips available.