Bucatini All'amtriciana

Method

Directions

1. 1
   Bring a pot of water to a boil with 1 tbsp salt for the bucatini.
2. 2
   While the water heats, unwrap the pork jowl and dice it into small pieces between 1/4 and 1/2 inch, depending on preference.
3. 3
   Warm the olive oil over medium heat in a cast-iron skillet. Add the diced jowl and saute for 5-6 minutes until just tender, not brown. Add sliced onion and cook over low-medium heat for 10 minutes.
4. 4
   When the water boils, add the pasta to the pot.
5. 5
   To the skillet, add the spices and herbs, then the vinegar, letting it simmer and reduce a bit. Add the tomato puree, stir well, then add 1/3 cup pasta water and stir again. Reduce heat to low and let it thicken slightly as the pasta continues to cook.
6. 6
   Drain the pasta when nearly al dente (slight bite), then return it to the pot. Pour the sauce over the pasta and cook on medium heat briefly.
7. 7
   Serve on a deep platter with grated cheese on top.