Bucatini all’Amatriciana

 

½ pound of pancetta, prosciutto or bacon (I use a mix of pancetta and bacon)

3 tablespoons olive oil

1 medium sweet onion, peeled and coarsely chopped

1 28oz. can crushed tomatoes, preferably imported Italian

½ teaspoon hot red-pepper flakes (this is a mild version)

 1 pound dried bucatini or spaghetti (if using spaghetti use a thick noodle)

½ cup freshly grated parmesan cheese

Cut the pancetta or prosciutto into small bits. Place in a large skillet with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.

Add the onion to the pan and saute over medium heat for five minutes or until onions are soft and beginning to liquify.

Add the tomatoes to the onion in the pan. Season with red-pepper flakes to taste and simmer 20 minutes, stirring occasionally.

Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, following package directions.

Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.