Ingredients
2 tablespoons of olive oil (only if NOT using guanciale)
8 ounces of guanciale, or pancetta
1 medium red onion, thinly sliced
3 garlic cloves, thinly sliced
3 cups of tomato sauce or canned San Marzzano tomatoes
2 teaspoons red chili flakes
Kosher salt
1 pound Bucatini
grated Pecorino romano cheese
Pasta
In a large sauté pan, heat the olive oil over medium-high heat until shimmering. Add the pancetta and cook, stirring, until it begins to brown, 3 to 4 minutes. Add the onion and garlic, and cook, stirring, until the onion starts to caramelize, about 5 minutes. If too much fat accumulates, pour some of it off but leave a generous slick in the pan. Add the tomato sauce and red pepper flakes, reduce the heat to medium-low, and let the sauce simmer until slightly thickened, 7 to 10 minutes. Remove from the heat.
2. Fill a large pot with water and add enough salt so the water is mildly salty and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente. Drain, reserving about ½ cup of the pasta cooking water, and transfer the pasta to the pan with the tomato sauce. Return the pan to medium-high heat. Cook, tossing the pasta in the sauce, until the pasta is al dente and is coated by the sauce, 1 to 2 minutes. Add a splash of the reserved pasta water, if needed, to achieve sauce-like consistency.
3. Serve with cheese on top
Zucchini
Soak whole Zucchini in water for 15 minutes
Loosely peel skin
Chop off ends, then cut lengthwise and slice on a mandoline on thickest setting.
Mix 1 cup of water with 1 cup of flour in a shallow bowl with a teaspoon of salt. Should be almost a sour cream-like consistency.
Dip zucchini into batter and fry in a pan with shimmering oil until it starts to brown edges on one side and then flip until a dark yellow.
Cool on paper towels