• Bucatini all'Amatriciana
• Makes 4 servings | Regional Origin: Abruzzo | Book: Molto Italiano (Ecco 2005)
  
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  This dish is named for the town of Amatrice, about an hour east of Rome, considered by many Italians to be the birthplace of the best cooks on the peninsula. Many dishes at the heart of Roman cooking may indeed have actually started in the region to the east of Lazio, Abruzzo.
• ¼ cup EXTRA-VIRGIN OLIVE OIL
• 12 ounces thinly-sliced GUANCIALE, PANCETTA or good bacon
• 1 red onion, cut lengthwise in half and then into ¼-inch-thick half-moons
• 3 cloves garlic, sliced
• 1 ½ teaspoons hot red pepper flakes
• 2 cups basic tomato sauce
• 1 pound bucatini
• Freshly grated pecorino romano

• Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
• Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
  
• Drain all but ¼ cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
• While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
• Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.
• Basic Tomato Sauce
  Makes 4 Cups
• ¼ cup extra virgin olive oil
• 1 spanish onion, cut into ¼ inch dice
• 4 cloves garlic, thinly sliced
• 3 tablespoons chopped fresh thyme
• ½ medium carrot, finely shredded
• Two 28 ounce cans whole tomatoes
• Salt
• In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
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  Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.