Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Yield: 4 to 6 Servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 4 ounces guanciale or unsmoked bacon, sliced, cut into 1x1/4-inch strips, divided; 1 garlic clove, peeled; 1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper; 1 cup finely chopped onion; 2 tablespoons balsamic vinegar; 1 pound cherry tomatoes, chopped (about 3 cups); 12 ounces bucatini or spaghetti; 3/4 cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)

By Carla CapalboPhotography by Pornchai Mittongtare

November 2, 2008

Image may contain Spaghetti Food and Pasta

Recipe notes