- 1 pound bucatini, perciatelli, or spaghetti
- ¼ cup extra virgin olive oil
- 1 medium onion, chopped fine
- 4 ounces guanciale or 4 slices pancetta, cut in ½-inch pieces
- 1 small dried red pepper
- ½ cup white wine
- 3 cups rich tomato sauce or crushed canned plum tomatoes
- Pecorino, grated
- Heat the olive oil in a medium-sized skillet, add the onion and guanciale, and cook until the meat is crispy around the edges.
- Crush the pepper into the hot oil and cook for a few seconds to toast it, and add the wine and tomato sauce or tomatoes.
- Simmer the sauce for 10 to 15 minutes until thick.
- Cook the bucatini in boiling salted water until al dente, drain, toss the sauce with the pasta, and serve with pecorino.
Recipe courtesy of Suzanne Dunaway, from her cookbook Rome, at Home.