Perciatelli Amatriciana Style

• 1 lb perciatelli
• 14 lb pancetta
• 3 tablespoons extra virgin olive oil
• 1 34 lbs fresh tomatoes
• 1 cup pecorina cheese
• 14 cup chopped onion
• salt and pepper

1. Cook the diced pancetta and chopped onion in a skillet until brown.
2. Cut the peeled tomatoes into small pieces and add with pepper and salt, cooking over high heat for 20 minutes.
3. Cook the Perciatelli for 11 minutes in briskly boiling salted water, drain and place in serving dish.
4. (reserving some water to add to dish).
5. Add the sauce and sprinkle abundantly with grated Pecorino cheese.

perciatelli, pancetta, extra virgin olive oil, tomatoes, pecorina cheese, onion, salt

Taken from www.food.com/recipe/perciatelli-amatriciana-style-399474 (may not work)