3 tablespoons extra-virgin olive oil
3 ounces guanciale or pancetta,
finely diced (see Note)
1/2 medium onion, thinly sliced
2 teaspoons minced anchovy fillet
1 large garlic clove, minced
One 14.5-ounce can crushed San
1 pound spaghetti
1/2 cup torn basil leaves
1 teaspoon crushed red pepper
1/2 cup freshly grated Pecorino
Romano cheese, plus more
Freshly ground pepper
1. In a deep skillet, heat the oil. Add the guanciale and cook over
moderate heat, stirring, until opaque, about 3 minutes. Add the
onion, anchovy and garlic and cook over moderately low heat,
stirring occasionally, until the onion is softened, about 5 minutes.
Add the tomatoes and cook until hot, 2 minutes.
2. In a large pot of salted boiling water, cook the spaghetti until
pliable but still hard in the center, about 5 minutes. Drain the
pasta, reserving 2 cups of the cooking water.
3. Add the pasta and water to the sauce and cook until the pasta
is al dente; add more water if the sauce gets too thick. Remove
from the heat and stir in the basil, crushed red pepper and the
1/2 cup of cheese. Season with salt and pepper, transfer to bowls
and serve, passing more cheese at the table.
NOTEGuanciale, cured pork jowl, is available at Italian markets, butcher shops or formaggiokitchen.com.
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
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