Directions

1. Bring a large pot of water to a boil. Season the water with a generous amount of salt. Make it salty!

2. Finely dice half an onion, and then dice 2 cloves of garlic. Leave on your cutting board.

3. Slice guanciale, or pancetta if using, into small strips. Then, slowly cook the guanciale or pancetta so that it does not burn. You will see it slowly turn color. At this point, remove the guanciale or pancetta onto a plate with a paper towel to help absorb the oil. Drain some of the oil from the pan.

4. Add your onion to the oil. You may need to add a dash of olive oil. Season with salt, and gently cook over low-medium heat.

5. Once your onion has turned color (about 4-5 minutes) add your garlic. Stir around, and then add 1 can of the tomatoes. Crush the tomatoes with your spatula. Stir together to combine, and then let simmer on low heat while your water is coming to a boil.

6. Once your water is boiling, add your bucatini. Gently stir the bucatini in the water. Boil until al dente.

7. Add a couple tablespoons of pasta water to your sauce. Combine. Then, add your al dente bucatini to your sauce.

8. Marry your pasta with your sauce by stirring of flipping your pasta and sauce. Add your parmigiana reggiano while marrying your sauce.

9. Plate your pasta, and spoon leftover sauce over your pasta.

10. The most important part is drizzling good olive oil over your pasta once plated!

11. Enjoy!