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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves two

A CookTale

The ingredients that comprise this dish
have deep Italian roots. Traditionally there is only one way to prepare it. The ingredient list has been passed down for eons & the only modification is the meat. When Guanciale isn’t available, Pancetta or even Bacon is the replacement. But do try to find a source locally for the Guanciale. It definitely can be located & purchased on the Internet.

1 TB of EVOO
1 Medium Onion thinly sliced
3 Garlic cloves1/4 Pound of Guanciale cut into a 1/4″ dice
1/2 Cup of Dry White Wine
1 15 Ounce can of diced Tomatoes drained, the liquid retained & set asidA pinch of Red Pepper Flakes or to taste

Salt to taste
1/4 Cup or more of Pecorino Romano
4 Ounces of Bucatini


1. Heat the EVOO in a 12″ skillet.
2. Add onion & Garlic, saute over medium heat until transparent. Add Guanciale & saute until beginning to lightly brown.
3. Add the White Wine bring to a boil & cook down for a few minutes.
4. Add the Tomatoes & cook for 15 minutes to crate a sauce.5. Seaon with Salt & the Red Pepper Flakes, & stir in 1TB of cheese
combine it all for a minute or so & remove from the heat.
6 Bring a large pot of Salted water to a boil & add Bucatini. Cook for 9 minutes or until Al Dente.
7. Drain & transfer to the skillet folding the pasta & the Tomato sauce together. If the mixture is seems too dry add a swig of the retained Tomato water.
8. Fold in the remaining Pecorino Romano.
9. Plate & serve.
10.A bowl of Pecorino Romano on the table
is always welcome.

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