chopped guanciale (can substitute pancetta or bacon)
chopped vine ripe tomatoes
crushed red pepper
1/2 c parmesan cheese
Cook the bucatini for 8 minutes in salted
boiling water. In the meantime, in a separate pan, add olive
oil and onions over medium heat. Add guanciale. Saute for 2 minutes until golden. Add chopped tomatoes and parsley. Add salt and crushed red pepper to your
taste. Cook over medium heat for 4 minutes. When bucatini pasta is al dente, add it to
the pan. Mix well. Add parmesan cheese and serve.
Students in the Academy of Energy and Power at Maplewood are busy getting ready for next week's Project Expo and had the opportunity to show it off some of their projects to Tennessee Congressman Jim Cooper.