Bucatini With Spicy Tomato Sauce

• 3 tablespoons extra-virgin olive oil
• 4 ounces thinly sliced pancetta, cut into 3/4 inch pieces
• freshly cracked black pepper, to taste
• 2 garlic cloves, minced
• 1 small carrot, minced
• 12 medium onion, minced
• 12 teaspoon crushed red chili pepper flakes
• 1 (28 ounce) canpeeled tomatoes, preferably San Marzano, undrained and pureed
• kosher salt, to taste
• 1 lb bucatini pasta or 1 lb spaghetti
• 1 14 cups grated pecorino romano cheese

1. Heat oil in a large, high-sided skillet over medium heat.
2. Add guanciale; cook, stirring, until lightly browned, 68 minutes.
3. Add pepper; cook until fragrant, about 2 minutes more.
4. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes.
5. Add chile flakes; cook for 1 minute.
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; keep warm.
8. Bring a 6-qt.
9. pot of salted water to a boil.
10. Add pasta and cook until just al dente, 68 minutes.
11. Reserve 12 cup pasta water; drain pasta.
12. Heat reserved sauce over medium heat.
13. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 23 minutes.
14. Add 12 cup Pecorino; toss.
15. Divide between serving bowls; serve with remaining Pecorino.

extravirgin olive oil, pancetta, freshly cracked black pepper, garlic, carrot, onion, red chili pepper, tomatoes, kosher salt, bucatini pasta, pecorino romano cheese

Taken from www.food.com/recipe/bucatini-with-spicy-tomato-sauce-458867 (may not work)