0 minutes
Delight your palate with this classic Italian pasta dish that features bucatini enveloped in a savory tomato sauce enriched with succulent guanciale. It's a comforting and satisfying meal that's simple enough for a busy weeknight yet elegant enough for a special occasion.
0 lb
teaspoons
Guanciale, cut into ¼-inch pieces
0 oz
tablespoons
Onion, thinly sliced
each
teaspoons
cups
Whole Peeled Tomatoes, hand-crushed
0 oz
Pecorino Romano Cheese, grated
0 oz
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.
Opt for high-quality, artisanal guanciale for a unique flavor profile.
Finish cooking the pasta in the sauce with reserved pasta water to ensure an even coating and emulsify the sauce.
Save more than you think you’ll need. It's essential for creating a silky sauce that perfectly coats the pasta.
Render the fat from the guanciale over low to medium heat without burning it to create a rich base for the dish.
Use whole San Marzano tomatoes with a DOP label and crush them by hand or with a food mill for the best texture and flavor.
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