Bucatini All Amatrician

From the may 2005 bon appetit magazine - some changes made to it.

Can use guanciale instead of bacon.

Chop the cherry tomatoes.

Heat 1 tablespoon oil in heavy large skillet over medium heat.

Add half of bacon / guanciale and saut until crisp , about 5 minutes.

Transfer guanciale to paper towels to drain.

Reserve for garnish.

Add 2 tablespoons oil to same skillet over medium-low heat.

Add garlic and red pepper.

Saut about 2 minutes.

Add onion and remaining bacon.

Saut until onion is translucent and fat has rendered from guanciale , about 10 minutes.

Stir in vinegar.

Cook 1 minute.

Add tomatoes.

Simmer 6 minutes.

Season sauce with salt and pepper.

Meanwhile , cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Drain , reserving 1 / 2 cup pasta cooking liquid.

Return pasta to same pot.

Add tomato sauce and cheese to pasta and toss , adding some of reserved pasta cooking liquid if dry.

Season to taste with salt and pepper.

Transfer pasta to bowl.

Sprinkle with reserved guanciale and serve.

extra virgin olive oil, bacon, garlic clove, dry crushed red pepper, diced onion, balsamic vinegar, cherry tomatoes, bucatini pasta, romano cheese