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