Bucatini With Pancetta, Tomatoes, And Onion

• 12 oz bucatini or spaghetti
• 6 oz pancetta, diced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 28 oz can whole tomatoes in juice
• 1/2 C (2 oz) grated Pecorino Romano

1. 1. Cook pasta until al dente. Reserve 1 C water.
2. 2. While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 min. Using a slotted spoon, transfer pancetta to a paper towel.
3. 3. Increase heat to medium. Add onion and garlic to skillet; season with salt andpepper. Cook until onion begins to soften, 5-6 min.
4. 4. Add tomatoes with juice breaking them up with a spoon until sauce has thickened 5-8 min.
5. 5. Add sauce to pasta and toss. Adjust consistency with pasta water. Serve topped with pancetta and cheese.

bucatini, pancetta, onion, garlic, tomatoes, romano

Taken from www.epicurious.com/recipes/member/views/bucatini-with-pancetta-tomatoes-and-onion-52401561 (may not work)