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

Preparation

  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.