serves 2 people | takes 45 mins
250g Bucatini pasta (or other pasta you have at hand)
½ a yellow onion finely chopped
2 cloves of garlic minced
½ tsp chili flakes
¼ tsp freshly ground black pepper
125g guanciale or pancetta sliced thinly
1 can peeled plum tomatoes
100g Pecorino cheese grated
Place the guanciale in a large, dry frying pan and place over medium heat for about 5 minutes until the guanciale becomes crisp and golden.
Add the chili flakes and some black pepper to the pan and stir briefly. Then add the onion and garlic to the pan and cook until soft (about 5-7 minutes).
Now add the can of peeled plum tomatoes to the pan and break up the tomatoes into smaller pieces. Season with salt to taste and reduce the heat to low and cook the sauce until thickened. This should take 15-20 minutes.
While the sauce is cooking, bring a large pot of water to a boil. Add a generous amount of salt to the water - the water should taste like the sea. Add the pasta and cook until 1 minute shy of cooking directions on the package. Once cooked, drain the pasta reserving one cup of pasta water.
Add the pasta to the sauce along with ½ cup of the pasta water and toss together to coat the pasta with the sauce (add a bit more pasta water if you feel the sauce is too dry). Add half the cheese to the sauce and stir until combined.
Transfer to warmed bowls, top with the rest of the grated cheese and serve with a glass (or two) of savōr vino italiano.