Directions:
- Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
- Drain all but 1/4 cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
- While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
- Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1021.67 Kcal (4278 kJ) | ||
| Calories from fat | 449.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.97g | 77% | |
|---|---|---|---|
| Sodium | 2349.96mg | 98% | |
| Potassium | 851.22mg | 18% | |
| Total Carbs | 111.71g | 37% | |
| Sugars | 17.83g | 71% | |
| Dietary Fiber | 6.96g | 28% | |
| Protein | 26.58g | 53% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 5.2mg | 29% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 281.9 Kcal (1180 kJ) | ||
| Calories from fat | 124.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.79g | 77% | |
|---|---|---|---|
| Sodium | 648.4mg | 98% | |
| Potassium | 234.87mg | 18% | |
| Total Carbs | 30.82g | 37% | |
| Sugars | 4.92g | 71% | |
| Dietary Fiber | 1.92g | 28% | |
| Protein | 7.34g | 53% | |
| Vitamin C | 3.4mg | 21% | |
| Iron | 1.4mg | 29% | |
| Calcium | 10mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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