A hearty and satisfying Italian dish made with bucatini pasta, rich pancetta or guanciale (an Italian pork), sharp Pecorino Romano cheese, and bright San Marzano tomatoes. It's so simple to make and sure to satisfy those carb-y cravings!
Ready in: 40minutes
2Tbspextra virgin olive oil
6oz.pancettaor guanciale, diced into tiny cubes (about 1/4-inch)
1cup finely choppedyellow onion(1 small)
2tsp mincedgarlic(2 cloves)
1(28 oz) canSan Marzano tomatoes,finely crushed in a bowl with your hands
1/3cupdry white wine
Saltand freshly ground black pepper
1/4tspred pepper flakes,or to taste
16oz. drybucatini pasta
3/4cupfinely shredded Pecorino Romano cheese
2Tbsp mincedparsley,for garnish (optional)
Bring a large pot of water to a boil. To cook pasta.
Heat olive oil in a 12-inch saute pan over medium heat. Add pancetta and saute until golden brown, about 5 minutes. Transfer to a plate while leaving fat in pan.
Return pan with fat medium heat, add onion and saute 3 minutes. Add garlic and saute 20 seconds longer.
Pour in tomatoes, wine, red pepper flakes, cooked pancetta and season with pepper to taste. Bring to a simmer then reduce heat to low and let simmer about 15 to 20 minutes uncovered.
Meanwhile boil pasta to al dente according to package directions in very lightly salted water (I only add 1/2 tsp). Reserve 1/2 cup pasta water before draining pasta.
Toss drained pasta with the finished sauce and the Romano cheese. Taste for salt (it shouldn't need much because the pancetta is salty and the Romano). Thin with pasta water as needed.