Bucatini

• 4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1 28 ounce can peeled tomatoes with juices, crushed by hand
• Kosher salt
• 12 ounces dried bucatini or spaghetti
• 1/4 cup finely grated Pecorino (about 1 ounce)

1. Heat oil in a large heavy skillet over medium heat. Add guanciale and saute until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
2. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
3. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls

pancetta, red pepper, freshly ground black pepper, onion, garlic, tomatoes, kosher salt, bucatini

Taken from www.epicurious.com/recipes/member/views/bucatini-50136353 (may not work)