Bucatini All'Amatriciana

By CHEF CARLO APOLLONI

4.83 / 5

10min

29min

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5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 cloves garlic crushed
1 ½ ounces guanciale (cured pork cheek) sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese