Dinner Tonight: Spaghetti All'Amatriciana Recipe

• 1/2 pound guanciale or pancetta, thinly sliced and cut into small pieces
• 3 cloves garlic
• 1 large red onion, halved and sliced 1/2-inch thick
• 1 teaspoon hot red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups basic tomato sauce, or a 14-ounce can of tomatoes
• 1 pound pasta, traditionally bucatini
• 1 cup flat-leaf parsley, leaves only
• Pecorino Romano cheese, for grating

1. Bring a large pot of salty water to boil.
2. Increase the heat to medium-high and cook until the onions are soft and beginning to brown and the bacon is golden brown. Add the tomato sauce or canned tomatoes with their juice. If using canned tomatoes, break them up with a wooden spoon and cook them down for 20-25 minutes. If using sauce, simmer for 10 minutes. Season to taste with salt and pepper.
3. Cook the pasta until just before al dente, then reserve some pasta water and drain. Add the pasta to the tomato sauce to finish cooking, adding pasta water to keep it moist if necessary. Add the parsley, toss well, and divide among plates. Top with cheese and serve immediately.

pancetta, garlic, red onion, hot red pepper, salt, tomato sauce, pasta, flatleaf parsley, romano cheese

Taken from www.seriouseats.com/recipes/2008/12/dinner-tonight-spaghetti-all-amatriciana-recipe.html (may not work)