3/4 # guanciale or pancetta, thinly sliced
3 garlic cloves, thinly sliced
1 red onion, halved and sliced ½-inch thick
1 1/2 tsp. hot red pepper flakes
1 1/2 cup marinara sauce
1 bunch flat leaf parsley
Pecorino Romano
Salt and pepper to taste
Crisp the guanciale slices in a large sauté pan over medium low heat. Remove the meat to a plate lined with paper towels. Discard half the fat, leaving enough to cover the garlic, onion and red pepper flakes. Put the guanciale back into the pan and cook with the vegetables over medium high heat for five minutes. The onion, garlic and guanciale should be golden brown at this point. Then season with salt and pepper, add the marinara sauce and simmer for ten minutes. Add al dente Bucatini pasta to the simmering sauce. Toss with parsley and garnish with freshly grated Pecorino Romano cheese.
|
