Bucatini Amatriciana Alla Romana

• 70 -80 g bacon, crisply cooked and crumbled
• 2 garlic cloves, finely chopped
• 1/2 onion, finely chopped
• extra virgin olive oil
• 400 g diced tomatoes
• salt
• black pepper, red crushed pepper or if you like it spicy crushed red pepper flakes
• 200 g of dry bucatini pasta
• pecorino romano cheese or if available aged pecorino romano cheese

1. In a skillet saute onion and garlic in a sufficient amount of olive oil.
2. When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper).
3. *if you are using the tinned tomatoes, mush them up in small pieces.
4. Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
5. Meanwhile cook the pasta al dente, and drain.
6. Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.

bacon, garlic, onion, extra virgin olive oil, tomatoes, salt, black pepper, bucatini pasta, pecorino romano cheese

Taken from www.food.com/recipe/bucatini-amatriciana-alla-romana-232133 (may not work)