Pasta all’Amatrician | Italian Cooking | Recipes | Gourmet | In the Kitchen | Patrick Evans

2 Tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta
1 tsp. crushed red pepper flakes
1 tsp. freshly ground black pepper
1 small onion, minced
2 cloves garlic, minced
1 28-oz. can crushed tomatoes
Kosher salt
12 oz. dried bucatini or spaghetti
¼ cup finely grated Pecorino cheese
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“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”