Recipe Station

Keep in mind: if you can't find any decentguanciale (cured pork jowl), it can be substituted with pancetta or unsmoked bacon. Also, though amatriciana is traditionally paired with bucatini, there's no reason you can't use ordinary spaghetti. What counts is the sauce that accompanies it!

Let's Get Started…

Ingredients To Gather:

• 2 Tbsp. extra-virgin olive oil
• 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1 28-oz. can peeled tomatoes with juices
• 12 oz. dried bucatini or spaghetti
• 1/4 cup finely grated Pecorino

Directions To Follow:

1. Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes.
2. Add pepper flakes and black pepper.
3. Add tomatoes.
4. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat.

Finished!

Have You Tried This Delicious, Rarely Attempted Dish Before? If Sooo Tell Us How Good It Came Out & If You'd Make It Again.

Happy Baking & Enjoy!

Article Source: Bon Appetit