Bucatini All’Amatriciana
Bucatini with Pancetta, Tomato, and Onion

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Laurie McGowan ​

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Ingredients: 

• 6 ounces pancetta
• 1/4 cup MOV Extra Virgin Olive Oil
• 3 onions, thinly sliced
• 1 28-ounce can peeled plum tomatoes
• 1 teaspoon NHHS Sea Salt
• ​1 teaspoon NHHS Ground Black Pepper
• 1/2 teaspoon NHHS Crushed Chili Peppers (optional)
• 1 lb bucatini or thick spaghetti
• Grated Pecorino Romano Cheese

Directions:
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Bring a large pot of salted water to boil.
Cut the pancetta into ½ inch strips or small cubes.
In large skillet, over medium heat, cook the pancetta in MOV EVOO for one minute. Add the onions. 

When the onions and pancetta are golden, add the tomatoes, salt and pepper and crushed red pepper, and cook for 30 minutes until sauce is reduced.

Cook the bucatini until al dente (about 2 minutes less than package directions), drain* and add to skillet with the sauce. 

​Cook together for one minute.

Serve with grated Pecorino.
 
*Save some pasta water to add to sauce, if too thick.
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​​​Enjoy!

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