Bucatini with Tomato, Guanciale, and Chile
Bucatini with Tomato, Guanciale, and Chile is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMicrowave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds.
Remove leaves and grind to a fine powder with a spice mill or mortar and pestle; you should have about 1 teaspoon (Alternatively, very finely chop leaves.).
Cook guanciale in a large skillet over medium heat, stirring often, until guanciale is browned and crisp, 10–12 minutes.
Transfer to a bowl with a slotted spoon.
Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8–10 minutes.
Return all but 2 tablespoons guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder.
Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5–8 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes.
Drain pasta, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to sauce.
Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.
Serve pasta topped with Pecorino and remaining 2 tablespoons guanciale and drizzled with oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.