Bucatini all’Amatriciana (bucatini with bacon and tomato)

 

2 T. kosher salt

¼ cup extra-virgin olive oil

12 oz. thinly sliced guanciale, pancetta or high-quality bacon, coarsely chopped

1 large red onion, cut lengthwise in half and then into ¼-inch-thick half-moons

3 garlic cloves, sliced

1 ½ tsp. crushed red pepper

1 ½ cups tomato sauce

1 lb. uncooked bucatini pasta

Pecorino Romano cheese, freshly grated

 

Bring 6 quarts water to a boil in a large pot over high; add salt. While water comes to a boil, heat olive oil in 12-inch straight-sided skillet over medium-low. Add guanciale, onion, garlic and red pepper, and cook, stirring occasionally, until onion is softened and meat has rendered much of its fat, 15 to 20 minutes. Drain all but ¼ cup of fat from skillet. Add tomato sauce to skillet; increase heat to medium-high and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until slightly thickened, 6 to 7 minutes. While sauce simmers, add bucatini to boiling water, and cook until very firm, 1 minute less than package directions; drain.. Add pasta to sauce and toss to coat. Top with grated cheese.