5 ounces bucatini pasta

¼ cup extra-virgin olive oil

3 crushed or whole garlic cloves

1 ½ ounces guanciale (cured pork cheek), sliced

¼ cup sliced red onion

1 pinch red pepper flakes

½ (8 ounce) can of your favorite crushed tomatoes

salt and ground black pepper to taste

1 ounce freshly grated Pecorino Romano cheese


Step 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.

Step 2 Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.

Step 3 Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.