Bucatini with Tomatoes, Pancetta and Pecorino-Romano
- 1 pound bucatini pasta (spaghetti, perciatelli or rigatoni can be substituted)
- 1 tablespoon extra-virgin olive oil
- 6 ounces pancetta, diced
- 4 cloves garlic, finely chopped
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 1 (28.0-ounce) can whole tomatoes, hand crushed to desired chunkiness
- 1/4 teaspoon crushed red chile flakes
- 1/2 cup grated Pecorino Romano cheese
- 1/4 teaspoon ground black pepper
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente about 10 minutes.
Reserve 3/4 cup of the pasta cooking water before draining pasta.
Meanwhile, in a large skillet, heat olive oil and cook pancetta over low heat until most of the fat is released and the pancetta begins to get crispy, 5 to 6 minutes.
Remove pancetta from the pan with a slotted spoon and set aside.
Add garlic to the hot pan.
Cook until fragrant, stirring constantly, about 30 seconds, then add onion and cook until soft and translucent, about 4 minutes.
Add crushed tomatoes and their juices, reserved pancetta and chile flakes.
Simmer, partially covered, 12 to 15 minutes, until slightly thickened and concentrated.
Transfer drained pasta to the pan with the simmering sauce and toss to coat.
Add reserved pasta cooking water, a few tablespoons at a time, as needed to moisten the pasta and bind the sauce.
Add cheese and pepper and toss again. Serve immediately.
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- 1 pound bucatini pasta (spaghetti, perciatelli or rigatoni can be substituted)
- 1 tablespoon extra-virgin olive oil
- 6 ounces pancetta, diced
- 4 cloves garlic, finely chopped
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 1 (28.0-ounce) can whole tomatoes, hand crushed to desired chunkiness
- 1/4 teaspoon crushed red chile flakes
- 1/2 cup grated Pecorino Romano cheese
- 1/4 teaspoon ground black pepper