Average: 4.5 (2 votes)
Active time
35 minutes
4 Servings

3 ounces guanciale, cut into small dice

2 tablespoons extra virgin olive oil

Red pepper flakes to taste

Salt & freshly ground pepper to taste

2 cans good quality Italian plum tomatoes, hand-crushed

1 pound spaghetti, bucatini, or other long pasta (preferably whole grain)

Pecorino Romano and/or Parmigiano Reggiano, grated, to taste

  1. Bring a large pot of heavily salted water to a boil.
  2. Meanwhile, heat a large sauté pan over medium heat and add the olive oil and guanciale; cook until golden brown.
  3. Stir in the red pepper flakes and cook until just fragrant.
  4. Add the crushed tomatoes and simmer gently, uncovered, for about 25 minutes.
  5. Meanwhile, cook the pasta until just al dente. Drain the pasta and add directly to the sauce. Toss together until the pasta is well coated and top with grated cheese.


Recipe courtesy of Formaggio Kitchen, photo ©Massimiliano Gallo-Fotolia.com


Calories: 670; Total Fat: 26g; Saturated Fat: 8g; Sodium: 435mg; Total Carbohydrate: 88g; Fiber: 5g; Protein: 20g.

Yield: 4 Servings

How'd it Taste?

Yummy recipe, but I've found that my family prefers our pasta to be "saucy", so we either use two large (28 oz) cans of tomatoes if we're cooking 1 lb of pasta or reduce the amount of pasta to 8 oz if only using two small or one large can of tomatoes.
After sauteing the guanicale, I remove it from the pan and add 1 large sweet diced onion and a little salt along with the red pepper flakes and gently cook 20-30 minutes to caramelize the onions. Then I add one 28 oz can of San Marzano tomatoes with the meat and continue as above. So good. Our favorite sauce.

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