Bucatini All'amatriciana

This dish is named for the town of Amatrice, about an hour east of Rome.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil
• 12  ounces bacon, thinly-sliced
• 1  red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
• 3  garlic cloves, sliced
• 1 1⁄2 teaspoons hot red pepper flakes
• 2  cups tomato sauce
• 1  lb bucatini pasta
•  freshly grated pecorino romano cheese

Directions

1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
3. Drain all but ¼ cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
4. While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
5. Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.