Cooks in: 20mins
Levels: Easy
Serves: 6
List of Ingredients
- 7 OZ. of guanciale (cured pig's cheek)
- 1 LB. of bucatini
- 2 OZ. of onion
- 1/2 CUP of Pecorino Romano cheese, grated
- extra-virgin olive oil
- red chili pepper
- salt
Method
1
Cook the bucatini in boiling salted water until al dente and drain.
2
Remove the rind from the guanciale and slice into 1/4" strips. Cut the strips into squares. In a saucepan, add 4 Tbsp. extra-virgin olive oil and the guanciale. Cook over medium-low heat until the fat becomes transparent, then raise the heat a bit and continue cooking until the guanciale is crisp. Drain and set aside.
3
The traditional recipe does not call for onion, but if desired, thinly slice an onion and cook it for 2-3 minutes in the guanciale fat, optionally with a bit of chili pepper.
4
Return the guanciale to the pan and then add the strained bucatini. Toss 2-3 times, turn off the heat and serve immediately with the grated cheese.