Bucatini All'Amatriciana

Once I could find guanciale (cured pork jowl) this become a favorite.  This version is from Anne Burrell in her book Cook Like a Rock Star.  Red Hog Butcher has guanciale regularly, I used the spicy version in this batch.  

Ingredients:

• Extra virgin olive oil
• 8 ounces guanciale, cut into 1/4 inch dice
• 2 large onions- diced
• 1 teaspoon crushed red pepper
• Kosher salt
• 2 28-ounce cans San Marzano tomatoes, passed through a food mill or chopped in a food processor or blender
• 1 pound bucatini
• 1/2 cup grated Pecorino Romano, plus extra for garnish
  

Directions:

1.  Coat a large saucepan with olive oil and add guanciale and cook over low to medium low heat until it is brown and crispy, about 10-15 minutes.  Remove to a paper towel line plate and set aside.

2.  Increase the heat to medium and add the onions and red pepper flakes, and season with salt.  Cook until the onions are soft and aromatic, 8 to 10 minutes.

3.  Add the tomatoes and two thirds of the guanciale and simmer for about one hour, tasting and adjusting the salt as necessary.

4.  Cook pasta according to package directions in well-salted water one minutes less than the instructions on the package suggest.  It should be almost al dente.
5.  Ladle about 2 cups of the sauce into a bowl and set aside.  

6.  Drain the pasta and add it to the pan of sauce.  Cook the pasta in the sauce, adding more sauce as needed, for another 1-2 minutes.  Off the heat, add the cheese and a drizzle of extra virgin olive oil.

7.  Serve topped with the reserve one third of the guanciale and more cheese.