1 tbsp olive oil
200-225g Guanciale, chopped into small cubes
1x small yellow onion, finely chopped
2 garlic cloves, minced
¾ tsp salt
½ tsp pepper
1x jar Massimos passata
½ cup grated Pecorino Romano cheese plus more for serving
500g Bucatini pasta
⅓ cup reserved pasta water
- In a large high-sided skillet, heat the olive oil over medium heat. When the pan is warm, add the guanciale and cook until golden brown and crispy and the fat has rendered, about 8-10 minutes.
- Using a slotted spoon, remove the crispy guanciale to a plate or bowl and leave the rendered fat in the pan.
- Add the diced onion and saute over medium heat until tender, about 5-7 minutes. Add the garlic, salt and pepper and cook until fragrant, about 1-2 minutes.
- Add the passata and crispy guanciale back to the pan, bring to a simmer and then simmer over medium-low heat, uncovered, until the sauce has thickened slightly, about 12-15 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta to al dente and reserve 1/3 cup pasta water.
- Transfer the pasta directly from the pot to the sauce along with 1/3 cup pasta water, toss until the pasta is well coated in the sauce.
- Remove the pan from the heat and stir in the grated cheese until combined. Taste and season with more salt and pepper if desired.
- Serve immediately with more grated Pecorino Romano cheese.
