Bucatini AllAmatriciana - extra-virgin olive oil

Method

• Coat a large saucepan with olive oil.
• Add the guanciale and saute over low heat.
• Cook until it is brown and crispy and has rendered a lot of fat.
• Remove and reserve 1/3 of the guanciale for garnish.
• Bring the pan to a medium heat and add the onions and crushed red pepper.
• Season generously with salt, to taste.
• Cook the onions until they are translucent, starting to turn golden and are very aromatic.
• Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically.
• Adjust the salt, as needed.
• Bring a large pot of well salted water to a boil over high heat.
• Add the pasta and cook for 1 minute less than the instructions on the package.
• Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy.
• You can always add it back in but it's harder to take out once the pasta is in the pan.
• You're looking for the perfect ratio between pasta and sauce.
• Drain the pasta from the water and add to the pot of sauce.
• Stir to coat with the sauce.
• This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce.
• Add more sauce, if necessary.
• Add in the cheese and drizzle with olive oil to really bring the marriage together.
• Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.
• YUUUMMMEEEEE!