Ingredients

—3 tbsp EVOO

—1/2 cup diced guanciale (can substitute with pancetta)

—1/2 tsp red pepper flakes

—2 cloves minced garlic

—1/2 cup small diced red onion

—28 oz can of crushed whole tomato

—1/2 cup grated pecorino

Method:

Heat 2 tbsp olive oil in a large skillet and add guanciale. Render until crispy and golden. Add red pepper flakes to infuse the oil, then add garlic and onion, cook until onions are translucent. Fold in crushed tomatoes and simmer gently for 20-30 minutes. 

While sauce is reducing, cook bucatini in a large pot of salted water until al dente. Drain (save a little pasta water) and add to sauce. Fold in half pecorino and continue to toss. If sauce is too tight, add a splash of pasta water. Season appropriately and transfer to bowls. Drizzle remaining olive oil on top. You’ll want to use a high quality finishing olive oil for best results! Finally, sprinkle remaining cheese on top and enjoy!