Bucatini al Amatriciana — Robert St. John

Ingredients

• 1 lb Dry bucatini pasta
• 1 gallon Water
• ¼ cup Kosher salt
• 2 TB Extra virgin olive oil
• ¼ lb Guanciale (cured pork cheek) or pancetta, medium diced
• 2 cups Marinara
• ¾ cups Yellow onion, small diced
• 1 TB Garlic, minced
• ½ tsp Crushed red pepper
• Grated Pecorino Romano as needed