Bucatini all’Amatriciana

1. Fry Pancetta

In a saucepan, heat three tablespoons of olive oil over medium heat and fry the pancetta until it's crispy and golden brown, which should take about 15 minutes. Use a slotted spoon to remove the pancetta from the pan, leaving the flavored oil behind.

2. Cook Onion

In the same saucepan, add the coarsely chopped red onion and sauté it for about 5 minutes, until the onion becomes translucent and slightly caramelized.

3. Make Sauce

To the softened onions, add the canned tomatoes and the hot red-pepper flakes. Stir well to combine, seasoning with salt and freshly ground black pepper to taste. Allow the sauce to simmer for about 20 minutes, until it thickens.

4. Cook Pasta

While the sauce is simmering, bring a large pot of salted water to a boil and cook the dried bucatini according to the package instructions, until al dente. Drain the pasta afterwards.

5. Combine Pasta and Sauce

Toss the drained pasta in a large heavy skillet with the tomato sauce, ensuring each strand is generously coated. Sprinkle in the crispy pancetta and mix through.

6. Add Cheese

Add a generous half cup of freshly grated pecorino cheese, folding it through the pasta. The cheese will melt, adding a creamy tang that balances the richness of the dish.