Bucatini with Tomato, Guanciale, and Chile

From the kitchen of Carly

Bucatini catches crispy guanciale and a vibrant tomato sauce spiked with red pepper flakes. Powdered rosemary adds an unexpected herbal depth, while Pecorino brings sharp finish. This is Roman pasta at its most elemental and satisfying.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 sprig rosemary
  • 14 ounces guanciale (salt-cured pork jowl) or pancetta, very thinly sliced
  • 11/2 medium red onion, finely chopped
  • 11 15-ounce can crushed tomatoes
  • 11 teaspoon crushed red pepper flakes
  • 112 ounces bucatini
  • 1Kosher salt
  • 11 ounce Pecorino, finely grated
  • 1Olive oil (for serving)

Instructions

  1. 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 teaspoon (Alternatively, very finely chop leaves.)

  2. 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.

  3. Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8–10 minutes. Return all but 2 tablespoons 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.

  4. 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

  5. Add pasta and 1/2 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.

  6. Serve pasta topped with Pecorino and remaining 2 tablespoons guanciale and drizzled with oil.