Bucatini alla Matriciana

1. 1

   In a large sauce pot over medium heat, warm the olive oil.

2. 2

   Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered.

3. 3

   Add the tomatoes, hot red pepper flakes and season with salt and pepper.

4. 4

   Boil a large pot of water; salt generously.

5. 5

   Cook the bucatini until it is soft but still firm.

6. 6

   Divide the pasta between 4 warmed pasta bowls.

7. 7

   Ladle some sauce on top, and serve with grated Pecorino Romano.

* Per serving · 4 servings · Values may vary.

No additional tips available.