Bucatini All'Amatriciana

Serves 4

3/4 lb guanciale or pancetta, thinly sliced [you can substitute good slab bacon, according to Mario's note, and that's just what I did)
3 garlic cloves, thinly sliced
1 red onion, halved and sliced 1/2-inch thick
1 1/2 teaspoons hot red pepper flakes
kosher salt and freshly ground black pepper, to taste
1 1/2 cups basic tomato sauce
1 pound bucatini
1 bunch of flat-leaf parsley, leaves only
Pecorino Romano, for grating

1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

2. Place the guanciale slices in a 12 to 14-inch saute pan in a single layer and cook over medium-low heat until most of the fat has been rendered form the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and red pepper flakes. Return the guanciale to the pan with the vegetables, and cook over medium-high heat for 5 minutes, or until the onion, garlic, and guanciale are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes.

3. Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta an add it to the simmering sauce. Add the parsley leaves, increase the heat to high, and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately.

Two notes from Adam:
- I couldn't find bucatini in the store but I found something that was just like bucatini, only I don't remember what it was, anymore, because I threw out the box. But bucatini is super thick spaghetti. On the back of the box was a recipe for this very dish, so if you see super thick spaghetti with a recipe for all'amatriciana on the back, buy that!
- I took the pasta out a bit early and I'm glad I did. Taste the pasta after about 10 minutes and see if it's just al dente. That's when you should take it out so it can finish with the sauce. Bon apetit!