Bucatini All'Amatriciana

This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets.

2 Tbsp. extra-virgin olive oil

4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon

½ tsp. crushed red pepper flakes

½ tsp. freshly ground black pepper

¾ cup minced onion

2 cloves garlic, minced

1 28-oz. can peeled tomatoes with juices, crushed by hand

Kosher salt

12 oz. dried bucatini or spaghetti

¼ cup finely grated Pecorino (about 1 oz.)

Directions at bonappetit.com

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