The Busy Gourmand

I had heard that this is one of those dishes you should have while visiting Rome. That is exactly what I did.  It is a plate of pasta with a hearty red tomato sauce incorporating cured fatty pork.  It sounds like it should be a new food group. I had my plateful (Yes, I ate the whole thing) just outside of Vatican City while watching the beautiful people of Rome walk by.

You are probably going to have to use some substitutes.  You can replace the bucatini with spaghetti.  The guanciale is tough to find so pancetta is a good replacement.

• 1 28 oz can diced or crushed tomatoes
• 1/2 medium red onion diced
• 1 clove garlic minced or put trough a garlic press
• 1/4 pound guanciale or pancetta, diced
• 1/4 teaspoon red pepper flakes
• 4 oz (about 1/2 cup) grated pecorino romano or parmigiano-reggiano cheese
• 1 pound bucatini or spaghetti
• kosher salt and black pepper

Preheat a dutch oven or sauce pot over medium heat.  Add the pancetta and saute slowly so the fat is rendered and the bacon becomes a golden brown, probably 7 or 8 minutes.  Remove the pancetta from the pan and remove all but 1 tablespoon of the rendered fat.  Add the onions and saute for about 5 minutes.  Add the garlic and  red pepper flakes, saute for about 1 minute.  Add the tomatoes  and the bacon to the pot and stir incorporating all of the ingredients.  Reduce the temperature so the sauce is just at a simmer.  The sauce should simmer for at least 20 minutes but no more than 30 minutes.  Add salt and pepper to taste.

Meanwhile in a large pot heat the water for the pasta, once boiling add the pasta and cook according to package directions or until al dente.  Drain the pasta and add to the sauce.  Add about 1/2 of the grated cheese and slowly incorporate the pasta and cheese into the sauce.

Divide the pasta into four portions and top with the remaining cheese.