(Recipe from De Cecco)
1 lb bucatini (or perciatelli)
1/4 lb guanciale (pancetta or bacon can be substituted)
3 tablespoons extra virgin olive oil
1 3/4 lbs fresh tomatoes
1 cup pecorina cheese
1/4 cup chopped onion
salt and pepper
A hot pepper, seeded and chopped finely (not from the De Cecco box, but in the traditional recipe)
1. Cook the diced pancetta and chopped onion in a skillet until brown.
2. Cut the peeled tomatoes into small pieces and add with pepper and salt, cooking over high heat for 20 minutes.
3. Cook the Bucatini for 11 minutes (or until al dente) in briskly boiling salted water, drain and place in serving dish. (reserving some water to add to dish).
4. Add the sauce and sprinkle Pecorino cheese generously.
Enjoy! Buon appetito!