• Total Time: 1 hour
  • Yield: 4-6 1x


  • Serves 46
  • 6 ounces guanciale, or pancetta, diced
  • 1/4 cup olive oil [
  • 3 onions, thinly sliced
  • 1 28-ounce can of peeled plum tomatoes, puréed
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper – optional
  • 1 pound bucatini or thick spaghetti,
  • Grated Pecorino Romano cheese

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  1. Bring a large pot of salted water to a boil.
  2. In a large skillet, over medium heat, cook the guanciale in the olive oil for a minute. Add the onions. When the onion and pancetta are golden, add the tomatoes, salt and pepper – and if using, crushed red pepper. Cook for about 30 minutes, or until the sauce has reduced.
  3. Cook the bucatini until al dente (about 2 minutes less than the package directions), drain, and add it to the skillet with the sauce. Cook together for one minute.
  4. Serve with grated Pecorino.