Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet over medium heat, cook the bacon or guanciale until crispy. Remove excess fat if necessary, leaving about 2 tablespoons in the pan.
- 3
Combine Ingredients
Add the tomato sauce and red chili flakes to the skillet with the bacon. Cook for about 5 minutes until heated through. If the sauce is too thick, add some reserved pasta water.
- 4
Mix with Pasta
Add the cooked bucatini to the skillet, tossing to coat the pasta with the sauce. Season with salt and black pepper to taste.
- 5
Serve
Serve the bucatini hot, topped with freshly grated Pecorino Romano cheese.
