Ingredients
Units
Scale
Ingredients (Serves 4)
- 12 oz (350 g) bucatini pasta (or spaghetti if unavailable)
- 3.5 oz (100 g) guanciale (cured pork jowl), diced into small cubes
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup canned San Marzano tomatoes, crushed by hand
- 1/2 cup grated Pecorino Romano cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the bucatini until al dente, according to package instructions. Reserve about 1 cup of pasta cooking water before draining.
2. Prepare the Guanciale
- In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until it becomes golden and crispy, about 5-7 minutes.
- Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. Make the Sauce
- Add the red pepper flakes (if using) to the rendered fat and sauté for 30 seconds.
- Stir in the crushed tomatoes, season with a pinch of salt, and simmer for 10-15 minutes until slightly thickened.
4. Combine Pasta and Sauce
- Add the drained pasta to the skillet with the sauce. Toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Return the crispy guanciale to the skillet and toss everything together.
5. Serve
- Divide the pasta among serving plates. Sprinkle generously with grated Pecorino Romano and freshly ground black pepper.
- Serve immediately with additional Pecorino Romano on the side.
