Ingredients
12 ounces guanciale or pancetta, thinly sliced2 medium carrots, peeled, finely chopped1 large onion, finely chopped2 tablespoons butter1 teaspoon salt, divided1 teaspoon pepper, divided4 garlic cloves, minced, divided1 fresh rosemary sprig1 fresh sage sprig1/2 cup dry red wine1 can (28 ounces) whole tomatoes, undrained, crushed2 tablespoons olive oil1/4 teaspoon crushed red pepper flakes1 package (16 ounces) uncooked spaghettiOptional: grated Pecorino Romano cheese and fresh basil
Preparation
In a large skillet, cook guanciale over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels. Add carrots, onion and butter to pan drippings; cook until vegetables are tender, 5-7 minutes. Season with 1/2 teaspoons salt and 1/2 teaspoon pepper. Add half the garlic, rosemary and sage sprigs; cook until fragrant, 2 minutes.
Stir in wine; cook until reduced, 2-3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; simmer partially covered until sauce is thickened, stirring occasionally, 30-40 minutes.
Remove and discard rosemary and sage sprigs; cool sauce slightly. In batches, add sauce to blender. Cover and process until desired consistency. Return sauce to pan. Stir in half of reserved guanciale, remaining garlic, salt and pepper. Add olive oil and red pepper flakes. Set aside; keep warm.
In a large saucepan cook spaghetti according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Add drained spaghetti to pan with sauce; toss to combine. Add enough reserved pasta water for sauce to reach desired consistency. Garnish with remaining guanciale. If desired, sprinkle with cheese and fresh basil leaves.
