Bucatini all'Amatriciana with Parmigiano

1. 1

   In a large skillet, cook the pancetta over moderate heat, stirring occasionally, until golden brown and the fat is rendered, about 12 minutes.

2. 2

   Add the onion and cook until softened, about 8 minutes.

3. 3

   Stir in the crushed red pepper and tomatoes, season with salt and black pepper and bring to a boil, then simmer over moderately low heat until the tomato sauce is slightly reduced, about 10 minutes.

4. 4

   Meanwhile, in a large pot of salted boiling water, cook the bucatini until al dente.

5. 5

   Drain the bucatini and add it to the skillet.

6. 6

   Toss over low heat until coated in the sauce, about 2 minutes.

7. 7

   Transfer to bowls, drizzle with olive oil and serve with grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.