1/4 cup extra virgin olive oil 12 ounces thinly sliced guanciale, pancetta or good bacon 1 red onion, cut lengthwise in half and then into 1/4-inch-thick half moons 3 cloves garlic, sliced 1 1/2 teaspoons hot red pepper flakes 2 cups Mario’s basic tomato sauce (recipe follows) 1 pound Barilla bucatini pasta Freshly grated Pecorino Romano
Bring 6 quarts of water to boil in a large pot and add 2 teaspoons salt. In a medium saute pan, combine the olive oil, guanciale, onion, garlic and red pepper flakes. Set over low heat until the onion is softened and the guanciale has rendered much of its fat, about 12 minutes. Drain all but 1/4 cup of the fat out of the pan. Add tomato sauce, turn up heat and bring to a boil. Then lower heat to a simmer, and allow to bubble for 6-7 minutes. Cook pasta in boiling water for a minute less than directions specify, until still very firm. Drain. Add pasta to the simmering sauce, toss for a minute to coat. Serves four. Top with Pecorino.
Per serving: 779 calories; 32 g fat (6 g saturated fat; 37 percent calories from fat); 100 g carbohydrates; 17 mg cholesterol; 775 mg sodium; 24 g protein; 6 g fiber.
Mario’s Basic Tomato Sauce
1/4 cup extra virgin olive oil 1 Spanish onion, chopped 1/4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons fresh thyme, or 1 tablespoon dried 1/2 medium carrot, finely shredded 2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved salt to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer. Makes 4 cups.
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