Serves 4-6 The original recipe calls for bucatini, a long, thickish, hollow pasta. Rigatoni is also frequently used.
- 150 grams Guanciale finely cubed (or cut into thin, half inch long strips)
- One peperoncino minced, red chili pepper
- One medium onion thinly sliced
- 500 grams Bucatini 1 pound
- 500 grams Fresh or canned peeled tomatoes 1 pound
- 75 grams Pecorino Romano cheese grated (optional), a handful
Cook the guanciale in a heavy-weight frying pan over a very low flame until the guanciale starts to become golden and crispy.
Add the sliced onion and minced red pepper and cook until the onion is soft and translucent.
Add the tomatoes and cook over medium heat until the sauce thickens.
While the sauce is cooking put the pasta into boiling, salted water and cook until al dente or according to package instructions.
Once the pasta is cooked, drain and add to your pasta sauce.
Toss well and serve with grated Pecorino Romano cheese.