Bucatini all’ Amatriciana

Recipe by: j4yj4y Uploaded by Drimble Wedge

So my local Central Market just expanded their deli to include an ocean of new forced meats and cured carne. It was the Guanciale that really caught my attention and begged to be lunch for the next few days. I'll preface by saying that I absolutely love Proscuitto and Pancetta in virtually every form imaginable. Guanciale is a product I haven't had a chance to experience so needless to say, I had stomach boners.

For those of you who are unaware, Guanciale is unsmoked bacon from the pig's jowl. It tends to have a higher fat content while boasting a more prominent flavor. So, for the dish I went with a traditional:

Serves Four:

• 3/4 Pound Guanciale - Sliced - Butchers thinest setting
• 1 Pound Bucatini (Bucatini is a thick spaghetti-like pasta with a hole running through the center)
• 1 Red Onion - Thinly Sliced
• 1 Tablespoon XV Olive Oil
• 2 Cloves Garlic - Diced
• 1 Tablespoon Red Wine Vinegar
• 1 Can San Marzano Tomatoes
• Salt & Pepper - To Taste
• Red pepper Flakes - To Taste

To Finish

• Grated Pecorino Romano - To Taste

First things First - Mise en Place

Start your pasta water, well seasoned with salt. Heat your Olive Oil in a large sauce pan on medium-low and add Guanciale. Cook until it begins to render it's fat and crisp up slightly (Should be around 10 minutes).

Stirring occasionally, introduce your red onion and garlic to the pan and begin to sweat your vegetables until the onions become soft and translucent.

While waiting, open your can of tomatoes and crush with the back of a fork so that each ones flesh is broken. When the vegetables are ready, add your tomatoes, red wine vinegar and red pepper. This is also the time to add your bucatini to the water. Stiring your sauce occasionally, we're looking to reduce some of the liquid slightly (Should take another 10 minutes). Once your bucatini is al'dente, remove from heat, strain and return to the pot. Add your sauce to the bucatini, toss, plate and serve immediately finished with some fresh grated pecorino.

Enjoy your food coma!