Bucatini All'Amatriciana

• 3 tablespoons extra-virgin olive oil, divided
• 4 ounces guanciale or unsmoked bacon, sliced, cut into 1x1/4-inch strips, divided
• 1 garlic clove, peeled
• 1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper
• 1 cup finely chopped onion
• 2 tablespoons balsamic vinegar
• 1 pound cherry tomatoes, chopped (about 3 cups)
• 12 ounces bucatini or spaghetti
• 3/4 cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)

1. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add half of guanciale and saute until crisp, about 5 minutes. Transfer guanciale to paper towels to drain (do not clean skillet). Reserve for garnish.
2. Add 2 tablespoons oil to same skillet over medium-low heat. Add garlic and peperoncino; saute until peperoncino darkens, about 2 minutes. Add onion and remaining guanciale; saute until onion is translucent and fat has rendered from guanciale, about 10 minutes. Stir in vinegar; cook 1 minute. Add tomatoes; simmer 6 minutes. Season sauce with salt and pepper.
3. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
4. Add tomato sauce and cheese to pasta and toss, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with reserved guanciale and serve.

extravirgin olive oil, bacon, garlic, peperoncino, onion, balsamic vinegar, tomatoes, bucatini, freshly grated pecorino romano cheese

Taken from www.epicurious.com/recipes/food/views/bucatini-allamatriciana-232097 (may not work)