Pasta Alla Amatriciana

• 1 lb pasta
• 28 oz can tomatoes
• 1 red onion, finely diced
• 3 garlic cloves, minced
• 8-12 oz. guanciale (bacon or pancetta for substitute)
• 6-8 oz. pecorino cheese, plus more for the table
• 2 tbsp extra virgin olive oil
• 1/2 cup dry white wine
• Red pepper flakes to taste
• Salt to taste
• Chopped flat leaf parsley, optional

1. Cut guanciale into thick cubes and put them in a dutch oven with oil and a bit of red pepper flakes. Cook on medium-low until most of the fat has rendered. Remove guanciale cubes and set them aside. Remove fat as needed.
2. Add guanciale, garlic and onion to fat and saute over medium-high heat until lightly browned. Add a little wine and saute until nearly dry.
3. Add tomatoes, with a bit of salt, on high for a few minutes and then simmer until sauce is ready, about 10-15 minutes.
4. Meanwhile boil the pasta "al dente" and add to sauce. Mix with half of pecorino cheese and parsley, if used. Serve immediately topped with the leftover pecorino cheese.

pasta, tomatoes, red onion, garlic, bacon, pecorino cheese, extra virgin olive oil, white wine, red pepper, salt, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/pasta-alla-amatriciana-50120031 (may not work)