Classic Bucatini with Guanciale and Tomato Sauce

1. Pasta Prep

In a large pot, bring 4 quarts of water to a rolling boil. Generously salt the water and add the bucatini. Cook, stirring occasionally, until the pasta reaches al dente texture. Reserve ½ cup of the pasta cooking water, then drain the bucatini and return it to the pot.

2. Guanciale and Onion Sauté

While the pasta cooks, prepare the sauce. Start by heating the olive oil in a large saucepan over medium heat. Add the sliced onion, red pepper flakes, and guanciale pieces. Cook, stirring often, until the guanciale is lightly browned and the onion is soft, approximately 7 minutes.

3. Deglaze and Simmer

Pour in the red wine, allowing it to reduce by half, which should take around 1 minute. Afterward, add the hand-crushed tomatoes with their juices and the ½ teaspoon of salt. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Continue to cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.

4. Combine and Toss

Sprinkle in the grated Pecorino Romano cheese, then pour the tomato sauce over the cooked bucatini. Toss everything together, adding a bit of the reserved pasta water to achieve a glossy sauce that clings to the pasta, about 1 to 2 minutes. Adjust the sauce consistency with additional pasta water if needed.