Bucatini All'Amatriciana

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 12 ounces bucatini pasta dried
• 28 ounce canned tomatoes with juices, crushed by hand peeled canned
• 2 cloves garlic minced
• 4 servings kosher salt 
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.8 cup onion minced
• 1 ounce pecorino cheese finely grated
• 0.5 teaspoon pepper red crushed
• 4 ounces canadian bacon thinly sliced chopped

Equipment

• bowl
• frying pan
• pot
• tongs

Directions

1. Heat oil in a largeheavy skillet overmedium heat.
2. Addguanciale and sautéuntil crisp and golden,about 4 minutes.
3. Addpepper flakes andblack pepper; stir for10 seconds.
4. Add onionand garlic; cook, stirringoften, until soft,about 8 minutes.
5. Addtomatoes, reduce heatto low, and cook, stirringoccasionally, untilsauce thickens, 15-20minutes.
6. Meanwhile, bringa large pot of waterto a boil. Season withsalt; add the pasta andcook, stirring occasionally,until 2 minutesbefore al dente.
7. Drain,reserving 1 cup of pastacooking water.
8. Add drained pastato sauce in skilletand toss vigorouslywith tongs to coat.
9. Add1/2 cup of the reservedpasta water and cookuntil sauce coats pastaand pasta is al dente,about 2 minutes. (
10. Adda little pasta water ifsauce is too dry.) Stirin cheese and transferpasta to warmed bowls