Ingredients

Method

Cook the bucatini in a large pot of boiling salted water, according to the package instructions, until al dente. Reserve 1 cup of pasta water, then drain the bucatini.

In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy, about 5 minutes. Remove the pancetta from the skillet and set aside.

In the same skillet, cook the chopped onion until softened, about 5 minutes.

Add the red pepper flakes to the skillet and cook for 1 minute, stirring constantly.

Stir in the crushed tomatoes, season with salt and black pepper, then bring the sauce to a simmer. Cook for 15-20 minutes, or until the sauce has thickened.

Add the cooked pancetta back to the skillet and cook for an additional 2 minutes.

Toss the cooked bucatini with the sauce, adding reserved pasta water as needed to create a light sauce.

Serve the Bucatini all'Amatriciana hot, topped with grated Pecorino Romano cheese.