- Kosher salt
- ¼ cup extra virgin olive oil
- 4 ounces sliced guanciale or pancetta or good American bacon (cut into 1/2-inch wide strips)
- 1 Medium red onion (halved lengthwise with the ends trimmed and cut lengthwise into 1/4-inch wide slices)
- ¼ cup tomato paste
- 1 ½-2 teaspoon hot red pepper flakes
- 3 jalapenos (sliced)
- ¾ cup Pomi strained tomatoes
- simmered until reduced by half
- 1 pound spaghettini
- ½ cup freshly grated Parmigiano-Reggiano plus extra for serving
- ½ cup grated pecorino romano
- ⅓ cup coarsely chopped fresh Italian parsley
- Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
- Combine the oil, guanciale, and onion in another large pot and cook over
medium-high heat, stirring frequently, until the guanciale is lightly
browned and the onion is softened, about 7 minutes. Stir in the tomato
paste, jalapeno and red pepper flakes and cook, stirring, until
fragrant, about 1 minute. Stir in the tomato sauce and remove from the
- Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about ½ cup of the pasta water.
- Add the pasta and ¼ cup of the reserved pasta water to the guanciale and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheeses and parsley and serve immediately, with additional grated Parmigiano on the side.
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