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Title: Bucatini All'amatriciana
Categories: Pasta
Yield: 8 Servings

Kosher salt and freshly
-ground black pepper
1 lb Bucatini or spaghetti
1 tb Olive oil
1 c Guanciale; pancetta or
-bacon, diced 1/4"
1 c Yellow onion; finely diced
2 tb Garlic; minced
1/4 ts Chile flakes; plus more to
-taste
2 tb Tomato paste
1 cn (28 oz) whole tomatoes
1/4 ts Dried oregano
Freshly grated pecorino

Bring a large pot of salted water to a boil over high heat. Add pasta
and cook until al dente, 10-12 minutes.

Meanwhile, set a large pan over medium heat and stir in olive oil and
guanciale. Cook, stirring frequently, until guanciale's fat renders
out and pieces begin to crisp, 3-4 minutes. Stir in onion and cook
until translucent, 2-3 minutes. Add garlic and chile flakes and cook
until garlic is light golden brown, 1-2 minutes. Stir in tomato paste
and saute until it colors the fat, about 1 minute more.

Add canned tomatoes and oregano. Use a spoon to break tomatoes up into
coarse, irregular bits. Simmer sauce until flavors meld but remain
bright, 8-10 minutes. Season with salt and pepper to taste.

Transfer cooked pasta from pot to pan with sauce, reserving pasta
water in pot. Toss together pasta and sauce. If necessary, add
splashes of reserved pasta water to stretch sauce so it cloaks pasta.

To serve, top pasta with grated pecorino.

RECIPE FROM: <https://www.wsj.com/articles/
this-quick-pasta-recipe-is-a-roman-classic-11608051948>

Recipe by Chef Rebecca Wilcomb, Gianna in New Orleans

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