Bucatini all’ Amatriciana

Ingredients:

• 1 lb bucatini pasta

• 4 oz pancetta, diced

• 1 small red yellow onion, chopped

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1.5 lbs fresh tomatoes, peeled, seeded, and diced

• Salt and freshly ground black pepper, to taste

• 1/2 cup Pecorino Romano cheese, grated

• Fresh basil leaves, for garnish

Instructions:

1. Prepare the Pasta:

   • Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. Cook the Pancetta:

   • In a large skillet over medium heat, cook the diced pancetta until it starts to crisp, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the skillet.

3. Sauté the Aromatics:

   • In the same skillet with the pancetta fat, add the chopped onion. Cook until softened, about 5 minutes.

   • Add the red pepper flakes and continue cooking for an additional minute until fragrant.

4. Add the Tomatoes:

   • Stir in the diced fresh tomatoes. Season with salt and pepper. Simmer the sauce over medium-low heat for about 15 minutes, or until the tomatoes break down and the sauce thickens.

   • Stir in the cooked pancetta.

5. Combine Pasta and Sauce:

   • Add the cooked bucatini to the tomato sauce, tossing well to coat. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

6. Serve:

   • Serve the pasta hot, topped with grated Pecorino Romano cheese and garnished with fresh basil leaves.