Mario Batali’s Bucatini all’Amatriciana

The chef’s own favorite recipe is a perfect example of his simple-meets-satisfying cooking.

2 tbsp. kosher salt

¼ cup extra-virgin olive oil

12 oz. thinly sliced guanciale, pancetta or high-quality bacon, coarsely chopped

1 large red onion, cut lengthwise in half and then into ¼-inch-thick half-moons

3 garlic cloves, sliced

1 ½ tsp. crushed red pepper

1 ½ cups tomato sauce

1 lb. uncooked bucatini pasta

Pecorino Romano cheese, freshly grated

1. Bring 6 quarts water to a boil in a large pot over high; add salt.

2. While water comes to a boil, heat olive oil in 12-inch straight-sided skillet over medium-low. Add guanciale, onion,...