BUCATINI WITH PANCETTA, TOMATOES, AND ONION

BUCATINI WITH PANCETTA, TOMATOES, AND ONION image

Categories Pasta

Yield 4

Number Of Ingredients 6

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

Steps:

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.