• 2 tablespoon extra virgin olive oil
  • 4 ounce thinly sliced guanciale pancetta or chopped unsmoked bacon
  • 0.5 teaspoon crushed red pepper flakes
  • 0.5 teaspoon freshly ground black pepper
  • 0.75 cup minced onion
  • 2 cloves garlic minced
  • 28 ounce can peeled tomatoes with juices, crushed by hand Kosher salt
  •  Kosher salt
  • 12 ounce Rustichella dAbruzzo Bucatini or Spaghetti
  • 0.25 cup finely grated Pecorino


  • Heat oil in a large heavy skillet over medium heat. Add guanciale and saute until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
  • Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
  • Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

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