Bucatini all' Amatriciana 9 Steps
Bring a large pot of salted water to a boil to cook the pasta.
In a large cold skillet, add in the diced guanciale and begin rendering on medium heat, stirring regularly. This will take about 4-6 minutes, make sure to stir regularly. Do not start with a hot pan when rendering the guanciale. It will burn before it renders properly.
After about 5 minutes the guanciale will be crisp but not completely dried out, add in the olive oil and diced onions, cook for another 5 minutes until the onions begin to soften, then add the minced garlic and chili flakes, continue cooking for another 2 minutes.
Add in the canned cherry tomatoes, and using the back of a wooden spoon lightly crush the tomatoes in the pan as they are cooking. Simmer for 7-10 minutes stirring regularly.
While the sauce is being cooked add your dried bucatini pasta to the boiling salted water and cook until al dente as per the package directions.
Once the pasta is al dente, strain and reserve about 1 cup of pasta cooking water.
Immediately add the strained pasta to the simmering sauce and stir to combine.
Remove the skillet from the heat, add in the grated pecorino, chopped parsley as well as some of the pasta water to adjust sauce consistency. Adjust seasoning with salt and fresh cracked black pepper as necessary, mix to combine.
Transfer to plates, top with additional grated pecorino, fresh cracked black pepper and serve immediately.