Bucatini alAmatriciana

• 1 pound bucatini pasta
• 3 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 4 oz thinly sliced, guanciale or pancetta cut into 3/4 inch pieces
• 2 cloves garlic, smashed
• 1 bay leaf
• 1/2 medium onion, minced
• 1/2 teaspoon crushed red chile flakes
• 1 28-oz can peeled tomatoes, preferably San Marzano, undrained and pureed
• 1 1/4 cups grated Pecorino Romano
• kosher salt, to taste

1. Heat oil in a large, high-sided skillet over medium heat.
2. Add garlic and brown lightly
3. Add guanciale (or pancetta); cook, stirring, until lightly browned, 68 minutes.
4. Add onions and bay leaf; cook over low heat, stirring occasionally, until soft, about 6 minutes.
5. Add hot pepper flakes.
6. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 2025 minutes.
7. Season with salt and pepper.
8. Bring pot of salted water to a boil.
9. Add pasta and cook until just al dente 8 minutes or so.
10. Heat reserved sauce over medium heat.
11. Drain pasta when cooked and add a bit of pasta cooking water and pasta to the sauce.
12. Cook, tossing, until sauce clings to pasta, 23 minutes.
13. Add butter and olive oil; toss.
14. Finish with grated pecorino cheese.

bucatini pasta, extra virgin olive oil, butter, garlic, bay leaf, onion, red chile, tomatoes, romano, kosher salt

Taken from www.foodrepublic.com/recipes/bucatini-alamatriciana-recipe/ (may not work)