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1
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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2
In a 12 to 14-inch saute pan, place the guanciale slices in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat.
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3
Remove the meat to a plate lined with paper towels.
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4
Discard half the fat from the pan, leaving enough to coat, and cook the garlic, onion, and pepper flakes.
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5
Place these three ingredients in the pan, add the guanciale, and cook over medium-high heat for 5 minutes, until the onion, garlic, and guanciale are light golden brown.
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6
Season with salt and pepper.
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7
You may add extra-virgin olive oil if necessary to keep the aromatics from burning.
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8
Add the tomato sauce, reduce the heat, and allow to simmer for 10 to 15 minutes.
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9
Cook the bucatini in the boiling water according to the package directions, until tender but still al dente, about 12 minutes.
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10
Drain the pasta and add it to simmering sauce.
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11
Increase the heat to high and toss to coat.
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12
Divide the pasta among 4 warmed pasta bowls.
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13
Top with freshly grated pecorino cheese and serve immediately.
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14
In a 3-quart saucepan, heat the olive oil over medium heat.
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15
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
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16
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
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17
Add the tomatoes and juice and bring to a boil, stirring often.
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18
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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19
Season with salt and serve.
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20
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
