MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Bucatini All'amatriciana
Categories: Pasta
     Yield: 8 Servings

          Kosher salt and freshly
          -ground black pepper
     1 lb Bucatini or spaghetti
     1 tb Olive oil
     1 c  Guanciale; pancetta or
          -bacon, diced 1/4"
     1 c  Yellow onion; finely diced
     2 tb Garlic; minced
   1/4 ts Chile flakes; plus more to
          -taste
     2 tb Tomato paste
     1 cn (28 oz) whole tomatoes
   1/4 ts Dried oregano
          Freshly grated pecorino

 Bring a large pot of salted water to a boil over high heat. Add pasta
 and cook until al dente, 10-12 minutes.

 Meanwhile, set a large pan over medium heat and stir in olive oil and
 guanciale. Cook, stirring frequently, until guanciale's fat renders
 out and pieces begin to crisp, 3-4 minutes. Stir in onion and cook
 until translucent, 2-3 minutes. Add garlic and chile flakes and cook
 until garlic is light golden brown, 1-2 minutes. Stir in tomato paste
 and sauté until it colors the fat, about 1 minute more.

 Add canned tomatoes and oregano. Use a spoon to break tomatoes up into
 coarse, irregular bits. Simmer sauce until flavors meld but remain
 bright, 8-10 minutes. Season with salt and pepper to taste.

 Transfer cooked pasta from pot to pan with sauce, reserving pasta
 water in pot. Toss together pasta and sauce. If necessary, add
 splashes of reserved pasta water to stretch sauce so it cloaks pasta.

 To serve, top pasta with grated pecorino.

 RECIPE FROM: <https://www.wsj.com/articles/
 this-quick-pasta-recipe-is-a-roman-classic-11608051948>

 Recipe by Chef Rebecca Wilcomb, Gianna in New Orleans

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