Bucatini With Tomato, Guanciale, & Chile
I love a good Pasta Carbonara, but sometimes the combo of the bacon and eggs can get a “little much”. I found this in the September 2014 issue of Bon Appétit. It looks amazing and simple AND they use tomatoes instead of eggs – it’s going to be my next pasta with friends!
- 1 sprig rosemary
- 4 ounces guanciale (salt-cured pork jowl) or pancetta, very thinly sliced
- ½ medium red onion, finely chopped
- 1 15-oz. can crushed tomatoes
- 1 teaspoon crushed red pepper flakes
- 12 ounces bucatini
- Kosher salt
- 1 ounce Pecorino, finely grated
- Olive oil (for serving)
- Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds.
- Remove leaves and grind to a fine powder with a spice mill or mortar and pestle; you should have about 1 tsp. (Alternatively, very finely chop leaves.)
- Cook guanciale in a large skillet over medium heat, stirring often, until guanciale is browned and crisp, 10–12 minutes. Transfer to a bowl with a slotted spoon.
- Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8–10 minutes.
- Return all but 2 Tbsp. guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder.
- Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5–8 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain pasta, reserving 1 cup pasta cooking liquid.
- Add pasta and ½ cup pasta cooking liquid to sauce. Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.
- Serve pasta topped with Pecorino and remaining 2 Tbsp. guanciale and drizzled with oil.