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1
Coat a large saucepan with olive oil.
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2
Add the guanciale and saute over low heat.
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3
Cook until it is brown and crispy and has rendered a lot of fat.
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4
Remove and reserve 1/3 of the guanciale for garnish.
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5
Bring the pan to a medium heat and add the onions and crushed red pepper.
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6
Season generously with salt, to taste.
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7
Cook the onions until they are translucent, starting to turn golden and are very aromatic.
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8
Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically.
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9
Adjust the salt, as needed.
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10
Bring a large pot of well salted water to a boil over high heat.
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11
Add the pasta and cook for 1 minute less than the instructions on the package.
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12
Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy.
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13
You can always add it back in but it's harder to take out once the pasta is in the pan.
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14
You're looking for the perfect ratio between pasta and sauce.
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15
Drain the pasta from the water and add to the pot of sauce.
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16
Stir to coat with the sauce.
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17
This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce.
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18
Add more sauce, if necessary.
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19
Add in the cheese and drizzle with olive oil to really bring the marriage together.
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20
Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.
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21
YUUUMMMEEEEE!
