Ingredients
2
2 servings
- •5 ounces bucatini pasta
- •0.25 cup extra-virgin olive oil
- •3 crushed garlic cloves
- •1.5 ounces guanciale (cured pork cheek), sliced
- •0.25 cup sliced red onion
- •1 pinch red pepper flakes
- •0.5 (8 ounce) can crushed San Marzano tomatoes
- •salt and ground black pepper to taste
- •1 ounce freshly grated Pecorino Romano cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutritional Facts
Per 2 servings
- Calories: 634
- Carbohydrate: 60g
- Fat: 36g
- Fiber: 3g
- Protein: 17g
- Sugar: 1g
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