This is a classic Italian dish named after the town Amitrice in Abruzzi.
-1 lb. bucatini Pasta
-1 tbl. extra virgin olive oil
-3 cloves of garlic
-1 medium yellow onion, thinly sliced
-1/4 cup dry white wine
-1/4 lb. guanciale or pancetta, thinly sliced
-1.25 lbs. of San Marzano tomatoes*
-1/2 - 1 1/2 tsp. red pepper flakes (add more or less depending on your taste)
-1/4 cup grated Pecorino cheese, or to your taste
In a large pan, cook guanciale or pancetta over medium heat until crisp. Remove pancetta by straining and set aside. Leave fat in the pan. Add extra virgin olive oil, garlic, onion, and hot pepper flakes and cook until onions are tender. Add white wine and cook for 1 minute, then add San Marzano tomatoes* along with their juice. Cook uncovered for 15 minutes or until sauce thickens. In a separate pot cook the pasta in abundant, boiling salt water. Drain. Add the sauce and grated pecorino cheese. Serves four.
*Crush the San Marzano tomatoes over the pan in your hand, then add.