It's hard not to love this classic Italian pasta—it's just the right mix of spicy and sweet.
Recipe information
Total Time
30 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.
Step 2
Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.
Do ahead
Step 3
The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.
Recipe notes
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