12 oz guanciale or 6 oz pancetta and 6 oz good bacon (no cured, flavored or sweetened bacon)
1 onion diced
3 cloves garlic sliced
1-1/2 teaspoons red pepper flakes
2 cups (1 can) whole tomatoes (squish by hand)
I lb bucatini pasta (long spaghetti type of pasta that is hollow in the middle like a straw, or spaghetti shaped pasta)
Fresh Grated Pecorino Romano (or Lucatelli Romano)
Add to a saute pan olive oil, meat, onion, garlic and pepper flakes. Cook until the onion is softened and the meat has rendered much of its fat. Add the squished tomatoes and bring to a boil, then reduce to simmer and cook for 7 minutes. Add the cooked pasta to the saute pan and toss for a minute or two. Take off heat and add pecorino cheese.