Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　It's hard not to love this classic Italian pasta—it's just the right mix of spicy and sweet.

　　

Ingredients

6–8 servings

　　8 ounces guanciale, cut into 1/4-inch dice

　　2 teaspoons red-pepper flakes

　　2 (14.5 ounce) cans stewed tomatoes with juices, chopped

　　1 1/2 pounds bucatini or spaghetti

　　Kosher salt

　　1/4 cup extra-virgin olive oil

　　1 1/4 cups (4 ounces) grated Pecorino Romano

　　

Step 1

Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.

　　

Step 2

Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.

　　

Do ahead

Step 3

The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.