Food & Wine

What's This?
Serving size 6
Total Time


3 Tbsp extra virgin olive oil3 oz guanciale or pancetta, finely diced (see Note)½ medium onion, thinly sliced2 tsp minced anchovy fillet1 large garlic clove, minced14 ½ oz can crushed San Marzano tomato1 lb spaghetti½ cup torn basil leaf1 tsp crushed red pepper½ cup freshly grated Pecorino Romano cheese, plus more for serving salt freshly ground pepper


  1. In a deep skillet, heat the oil. Add the guanciale and cook over moderate heat, stirring, until opaque, about 3 minutes. Add the onion, anchovy and garlic and cook over moderately low heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomatoes and cook until hot, 2 minutes.
  2. In a large pot of salted boiling water, cook the spaghetti until pliable but still hard in the center, about 5 minutes. Drain the pasta, reserving 2 cups of the cooking water.
  3. Add the pasta and water to the sauce and cook until the pasta is al dente; add more water if the sauce gets too thick. Remove from the heat and stir in the basil, crushed red pepper and the 1/2 cup of cheese. Season with salt and pepper, transfer to bowls and serve, passing more cheese at the table.

Guanciale, cured pork jowl, is available at Italian markets, butcher shops or

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Recipe Credit: Sarah Grueneberg
Image Credit: Christina Holmes

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Tags: Dinner, Main Dish, Healthy, Pasta, Italian, Quick

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