Ingredients39 m servings 634 cals
- 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.
Per Serving: 634 calories; 35.9 g fat; 60.1 g carbohydrates; 17.3 g protein; 22 mg cholesterol; 478 mg sodium. Full nutrition
ReviewsRead all reviews 8
I'm so excited to have found this recipe! Couldn't find all the exact ingredients at my local grocery store, so I used regular spaghetti, pancetta (5 oz, as I doubled the recipe), and diced San ...
I doubled the recipe, added some extra red pepper flakes and it was delicious!
This was wonderful!! We ate it 2 days in a row for lunch, and I wouldn't change a thing with the recipe! This recipe has made its way into my cookbook for sure!
This recipe was recommended to me by Buckwheat Queen and I am so glad she did. In honor of the earthquake victims in the region I used heart shaped pasta. This turned out perfect and will defini...
Easy and delicious. I used pancetta and doubled the recipe. But, I used about 1/3 c olive oil. I'll definitely make again.
Classic, perfect Italian recipe with simple ingredients and instructions. Thank you for the recipe.