Bucatini all'Amatriciana

Ingredients:

• 400g (14 oz) bucatini pasta
• 1 tablespoon olive oil
• 150g (5 oz) pancetta, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 400g (14 oz) canned whole tomatoes, crushed by hand
• Salt and black pepper, to taste
• Grated Pecorino Romano cheese, for serving
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Cook Bucatini:

   • Bring a large pot of salted water to a boil.
   • Cook the bucatini according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.

2. Prepare Sauce:

   • In a large skillet, heat olive oil over medium heat.
   • Add diced pancetta and cook until it becomes crispy, about 5 minutes.

3. Sauté Aromatics:

   • Add chopped onion to the skillet and sauté until softened, about 3 minutes.
   • Stir in minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.

4. Add Tomatoes:

   • Pour in the crushed tomatoes, breaking them up with a wooden spoon.
   • Season with salt and black pepper to taste.
   • Simmer the sauce for 15-20 minutes, allowing it to thicken.

5. Combine Pasta and Sauce:

   • Add the cooked and drained bucatini to the skillet with the sauce.
   • Toss the pasta until it is well coated with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water.

6. Serve:

   • Dish out the Bucatini all'Amatriciana onto plates.
   • Grate Pecorino Romano cheese over each serving.
   • Optionally, garnish with chopped fresh parsley for a burst of color and freshness.

7. Enjoy:

   • Serve immediately, and enjoy this delightful Italian classic!

This recipe is sure to impress with its bold flavors and straightforward preparation. Buon Appetito!