Total Preparation Time: 45
Prep time: 15 minutes
Cook time: 30 minutes
½ pound Volpi Guanciale
3 Tbsp Colli Etruschi Extra Virgin Olive Oil
1 onion, peeled and finely diced
1 whole head of garlic, peeled
2 jars Radici of Tuscany Tomato Pieces with Giant Basil or 1½ pounds canned D.O.P. San Marzano Tomatoes
½ - 1 Tsp Controne Hot Pepper Powder
Salt and freshly ground black pepper
1 pound dried Casina Rossa Bucatini Pasta
½ cup freshly grated Locatelli Pecorino Romano cheese
Cut the guanciale into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
Add the onion to the pan and saute over medium heat for five minutes. Add the garlic cloves. As soon as the garlic starts to brown, remove garlic cloves. Dice and reserve. Drain the tomatoes, finely chop them and add to the onion in the pan. Season with to taste with the hot pepper powder and salt and pepper and simmer 20 minutes, stirring occasionally. Bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 10 minutes. Drain well.
Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Add the reserved garlic to taste, if desired. Transfer the pasta to a warm platter and serve immediately.