7ozwhole canned tomatoeswater and seeds removed; crushed into a pulp
18oztomato purée'passata'
½tspground red pepperor to taste
3 ½ozpecorino romano cheesefinely grated
1pinchfine saltif needed, or to taste
14ozspaghettior bucatini
Instructions
Prepare the Ingredients
Remove the outer pepper layer from the guanciale (if still there). Cut the guanciale into thick slices.
Finely grate the pecorino cheese. Mince the onions.Remove the water and seeds from the whole tomatoes, leaving only the tomato pulp. Mash or blend the tomato into a crushed tomato consistency (pulpy with some sauce) and mix this with the tomato purée.
Partially Cook the Pasta
Boil the pasta in lightly salted water. Cook the pasta for ¾ of the amount of time recommended for ‘al dente’ pasta on the package directions.
14 oz spaghetti
Fry the Guanciale
In a dry skillet over medium-low heat, add the guanciale slices. Cook for a couple of minutes, flipping once to ensure a homogeneous cook.
7 oz guanciale
When the guanciale fat is soft, tender and translucent, cut the guanciale into strips (about 1 inch x 1/3 of an inch) and return the strips to the pan for about a minute until crispy outside.
Remove the guanciale pieces and set them aside for later. Leave the guanciale grease in the pan. We will finish the dish in this pan. We want all that delicious guanciale grease to sauté our onions and flavor our tomato sauce!
Make the Sauce
Add the minced onions to the hot guanciale grease. Sauté them until tender and translucent.
1 ½ small onion
Add the tomato sauce (purée + pulp) to the pan with the onions along with chili pepper to taste.
½ tsp ground red pepper
Finish with Pasta
Add the drained, cooked pasta to the sauce. Finish cooking the pasta to al dente in the sauce.
Remove the pasta from the heat. Add the fried guanciale and the finely grated pecorino cheese. Serve!
3 ½ oz pecorino romano cheese, 1 pinch fine salt
Top with any remaining guanciale and another sprinkle of pecorino and...Buon appetito!
Video
Notes
Use San Marzano TomatoesFor the sweetest tomato sauce? Use whole fresh Roma or San Marzano tomatoes or whole peeled canned tomatoes.Remove Tomato SeedsRemove tomato seeds by cutting the tomatoes open and using your fingers to push the seeds out. This is easier done under running water or in a bowl of filtered water. This assists in removing any acidity, leaving the sweet tomato pulp. Puree the pulp until you have a coarse sauce (crushed tomatoes)Pecorino AmatriceUse ‘pecorino amatrice’ if you can find it. Different regions have different pecorino cheeses which vary slightly in taste. Otherwise, just use a Pecorino Romano cheese.