Tonight, from Italy.... Bucatini all'amatriciana! (pasta)

• 1 tbsp Extra-virgin olive oil
• 8 ounces guanciale (lard from pig's cheek)chopped. If you can't find it, you can use pancetta.
• 1 large onions chopped
• 1 red hot chili pepper chopped
• 2 (28-ounce) cans San Marzano tomatoes crushed.
• 1 pound bucatini pasta (like spaghetti)
• 1/2 cup grated Pecorino Romano chees, plus extra for garnish

Coat a large soucepan with olive oil. Add the guanciale and cook over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Bring the pan to a medium heat and add the onions and chili pepper. Season generously with salt, to taste. Cook the onions until they are translucent. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1/2 hour, tasting periodically. Adjust the salt, as needed.
Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook untill "al dente" (usually 1 minute less than the instructions on the package). Drain pasta from the water and add to the pot of sauce. Stir and add Pecorino chees.
Then........
Yam yam......

I suggest you a good bottle of Montepulciano d'Abruzzo......

 

Now we are talking...

 

Sounds great... if only I could pronunce it....

 

the photo



yam yam