Bucatini All'Amatriciana – Ritrovo Italian Regional Foods

Preparation Time: 45 minutes INGREDIENTS ​½ pound Volpi Guanciale  3 tablespoon Colli Etruschi Extra Virgin Olive Oil 1 Onion, peeled and finely diced 1 whole head of Garlic, peeled 1½ pounds canned D.O.P. San Marzano Tomatoes ½ - 1 teaspoon Michele Ferrante Hot Pepper Powder Salt and freshly ground black pepper 1 poun.
Preparation Time: 45 minutes INGREDIENTS ​½ pound Volpi Guanciale  3 tablespoon Colli Etruschi Extra Virgin Olive Oil 1 Onion, peeled and finely diced 1 whole head of Garlic, peeled 1½ pounds canned D.O.P. San Marzano Tomatoes ½ - 1 teaspoon Michele Ferrante Hot Pepper Powder Salt and freshly ground black pepper 1 pound dried Casina Rossa Bucatini Pasta  ½ cup freshly grated Locatelli Pecorino Romano cheese DIRECTIONS Cut the guanciale into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside. Add the onion to the pan and saute over medium heat for five minutes. Add the garlic cloves. As soon as the garlic starts to brown, remove the garlic cloves. Dice and reserve.  Drain the tomatoes, finely chop them and add to the onion in the pan. Season to taste with Hot Pepper Powder, Sea Salt, and Pepper.  Simmer for 20 minutes, stirring occasionally. Bring a large pot of cold water to a boil and salt to taste. Add the pasta and cook until al dente, 9-10 minutes.  Drain well. Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring for 30 seconds. Remove the skillet from the heat, add the cheese, and mix very well. Add the reserved garlic to taste, if desired. Transfer the pasta to a warm platter and serve immediately.  Buon Apettito!

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