The bucatini all'amatriciana, a sauce whose origins are now lost. However we the first time we read about
this sauce was from french army's Grimond de la Reynière who was serving at the time in Napoleon`s army.
He later wrote a cookbook called Almanach des gourmandes in 1807 and this is indeed where we first hear
about this excellent recipe in modern history.

The guanciale is made from pig's cheek, they usually are triangular shapes, which are put in salt for a period of four
or five days. Then they are placed near an open fire of oak for a partial smoking, laying in spices and chili pepper .

Ingredients:

2 Tbsp extra virgin olive oil
8 oz guanciale, pancetta or bacon, diced
1/2 onion, sliced
1 pepperoncini (small hot pepper), cut in two.  Can be replaced by jalapeno.
8-10 italian tomatoes
1 pound bucatini or spaghetti or rigatoni
8-10 italian tomaoes, diced
Pecorino romano cheese, or parmesan; grated
1 pinch freshly gound black pepper

Cooking instructions:

1. Cook bucatini according to package instructions until 'al dente'.
2. In a large skillet, heat up the oil and cook the meat for 10 minutes until the meat cubes are browned slightly.
3. Reserve meat in a bowl with the cooking fat, leave some fat in the skillet for next step;
4. Cook the onion under medium-low setting for a few minutes; add in the pepper and let the peppers infuse
depending on the desired 'hotness' of your sauce.  For very hot let the peppers in the sauce for 10 minutes, less time for less hot.
Take out peppers when time is up.
5. Mix in the tomatoes inthe skillet, spice up and increase heat to medium-high.  Put back meat in sauce and simmer for 120 minutes.
6. Drop pasta in sauce and toss to coat.
7. Serve immediately. Prepare each plate sprinkling generously with percorino romano cheese.