Gisella's Amatriciana Pasta With Pancetta

• 1 (1 lb) box spaghetti or 1 (1 lb) box bucatini pasta
• 4 ounces pancetta, diced
• 1 onion, chopped
• 2 (24 -35 ounce) canned whole tomatoes, drained, cut up, seeded
• 1 -2 tablespoon olive oil
• 12 cup pecorino romano cheese, grated
• 14 teaspoon chili pepper flakes (optional)
• 1 teaspoon garlic, minced (optional)
• 1 teaspoon basil (optional)

1. In a deep, large skillet, cook the pancetta in the olive oil until lightly crisp.
2. Remove the pancetta from the pan onto paper towels to drain and set aside.
3. In the same pan, add the chopped onion and cook until golden over a low heat and then add the tomatoes and any optional ingredients.
4. Simmer 10-15 minutes.
5. Meanwhile, cook the pasta according to the box, to just "al dente", and drain.
6. Add the pasta to the tomatoes.
7. Now add the cheese and the pancetta to the tomatoes and blend it all in the skillet.
8. Serve immediately.

bucatini pasta, pancetta, onion, tomatoes, olive oil, pecorino romano cheese, chili pepper, garlic, basil

Taken from www.food.com/recipe/gisellas-amatriciana-pasta-with-pancetta-115314 (may not work)