A few days after the devastating earthquake that hit the region of Lazio, I made this classic dish that was invented in Amatrice, one of the towns most severely affected. It was my version of lighting a candle for them. With thousands still displaced, the work ahead seems insurmountable. Italian Restaurants across the world have been donating portions of profits from the sale of this dish to the Red Cross. We’d like to do the same and help in our own little way. Any Italian products we sell for the next month, we’ll donate 15% to the Italian Red Cross. It’s not much but every little helps. If you’d like to donate directly, here’s the link
1/4 cup extra-virgin olive oil
12 ounces sliced guanciale or if you can’t find it pancetta
1 red onion, halved lengthwise and then thickly sliced
1 teaspoon red pepper flakes
1 jar Classic Red
1 pound Bucatini
Freshly grated Parmesan cheese
1. Bring a large pot of water to a boil and salt well.
2. Meanwhile in a large skillet, combine the olive oil, guanciale, onion and red pepper flakes. Cook on a low heat for about 10-12 minutes until the fat has rendered and the onions are softened. Raise the heat to medium for a few minutes so the onions and guanciale begin to brown.
3. Drain most of the fat and add the tomato sauce and bring to a simmer. Cook for approximately 5 minutes on a low heat.
4. While the sauce is cooking, cook the bucatini until al dente, drain and add to the simmering sauce. Cook for a further minute stirring well.
5. Serve with freshly grated Parmesan cheese.