Ingredients
- 1 tbsp unsalted butter
- 5 oz guanciale, finely chopped
- 1 medium sweet onion, chopped
- 1 tbsp Calabrian chile paste (or chopped oil-packed Calabrian chiles)
- Pinch of crushed red-pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 4 garlic cloves, finely chopped
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh oregano
- 1 lb bucatini pasta (or other long pasta)
- 1/3 cup Pecorino Romano cheese, grated (plus more for topping)
Instructions
- Melt butter in a large skillet over medium heat. Add guanciale and cook until crisp and golden, about 6–8 minutes.
- Add onion and sauté until softened, about 5 minutes. Stir in Calabrian chile paste and red pepper flakes; cook 1 minute until fragrant.
- Season with salt and black pepper, then add garlic and cook for another minute.
- Stir in crushed tomatoes and oregano sprigs. Simmer until slightly thickened, about 15 minutes. Remove oregano before serving.
- Meanwhile, cook bucatini in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- Toss bucatini with the sauce, Pecorino Romano, and enough pasta water to achieve a silky consistency.
- Serve immediately, topped with extra Pecorino and crispy guanciale.
Notes
- Adjust spice level by increasing or reducing chile paste and flakes.
- Make vegetarian by omitting guanciale and adding sautéed mushrooms.
- Parmigiano-Reggiano can be used instead of Pecorino Romano for a milder flavor.
- Prepare sauce a day ahead and reheat gently before tossing with pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 540
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 50 mg
