Bucatini Alla Matriciana

Bucatini alla Matriciana is one of the most famous Roman dishes (right next to Spaghetti alla Carbonara and Bruschetta) and yet you have, more than likely, never heard of it. Probably because at the center its flavor profile is guanciale which is cured pork jowl or cheek. If that scares you or if you just can't find it where you live, then you can substitute pancietta or bacon and still have a delicious meal, but you'd be missing out on some serious authentic Italian flavor. There are tomatoes in the sauce, but the tomato is far from the star; the rich guanciale and Pecorino Romano take center stage here. If you want to take a bite out of Italy the key is using Italian ingredients. It gets a bit pricey for the real deal, but well worth it and lot cheaper than a plane ticket to Rome. 

Ingredients:

• 1/2 lb guanciale, cut into cubes/lardons
• 2 small/medium yellow onions, diced
• 3 cloves garlic, minced
• 1/2-1 teaspoon crushed red pepper flakes, depending on your preference
• salt to taste
• 1 28 oz can San Marzano Tomatoes, diced, plus the juice
• 1 lb bucatini pasta, cooked 1 minute less than directed on package (buy the best quality pasta you can find)
• 1 cup grated Pecorino Romano plus more for garnish
• Olive oil

1. Cook the guanciale over medium-low heat in large skillet until fat is rendered out. Remove most of fat, leaving ¼ cup in pan.
2. Add onion, couple pinches of salt, and red pepper flakes. Cook until onions become translucent. Add in garlic and cook for a couple minutes more.
3. Add tomatoes and bring sauce to a boil. Reduce to low simmer and cook for 1 hour. The sauce should reduce into a thick paste.
4. Toss the pasta into the sauce. Add cheese and drizzle of olive oil to help the cheese bind to the sauce. Toss until sauce is evenly distributed.
5. Serve topped with more cheese.