Bucatini pasta tossed with pork, San Marzano tomatoes, crushed red pepper, and Pecorino cheese. Traditionally this dish is made with guanciale (pig cheek), but this version uses pork belly instead.
1/2 cup freshly grated Pecorino Romano or Parmesan cheese
DIRECTIONS
Add the oil and pork to a dutch oven over medium heat. Cook, stirring occasionally, for about 20 minutes or until pork is crispy.
Add the red pepper flakes, 1/2 tsp salt, and 1/4 tsp freshly ground pepper and stir to combine. Add the tomatoes and break them up using a spatula. Bring to a boil then reduce heat to low. Simmer over low heat, stirring occasionally, while you make the pasta.
Bring a pot of water to a boil and cook your pasta about a minute shy of al dente according to package directions. Drain the pasta reserving a 1/4 cup of the pasta water.
Take the sauce off the heat and stir in the pasta and cheese. Add the reserved pasta water a little at a time until desired consistency. Season with salt & pepper to taste.
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