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Ingredients
- 12 oz bucatini or spaghetti
- 6 oz pancetta, diced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 28 oz can whole tomatoes in juice
- 1/2 C (2 oz) grated Pecorino Romano
Method
- 1. Cook pasta until al dente. Reserve 1 C water.
- 2. While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 min. Using a slotted spoon, transfer pancetta to a paper towel.
- 3. Increase heat to medium. Add onion and garlic to skillet; season with salt andpepper. Cook until onion begins to soften, 5-6 min.
- 4. Add tomatoes with juice breaking them up with a spoon until sauce has thickened 5-8 min.
- 5. Add sauce to pasta and toss. Adjust consistency with pasta water. Serve topped with pancetta and cheese.
