Perciatelli all'Amatriciana

• 2 tbsp. extra-virgin olive oil
• 1 medium onion
• 4 oz. diced pancetta or thick-cut bacon
• 1/4 tsp. crushed red pepper flakes
• 1/2 c. dry white wine
• 1 can Italian peeled tomatoes
• 1/4 tsp. kosher salt
• 1 lb. dried perciatelli, bucatini, or thick spaghetti
• 13 c. freshly grated Pecorino Romano or Parmesan cheese

1. Bring a large pot of lightly salted water to a boil for the pasta.
2. Meanwhile, heat oil in a large, deep skillet over medium heat; add onion, pancetta, and red pepper flakes.
3. Saute 10 minutes or until onion and pancetta are golden.
4. Pour in wine and bring to a boil; stir in tomatoes and salt.
5. Bring sauce to a boil, lower heat, and simmer, stirring occasionally, 20 minutes.
6. When sauce has simmered for 10 minutes, add pasta to the boiling water and cook, stirring frequently, until tender yet firm to the bite (al dente), about 10 minutes.
7. Reserve 1/2 cup of the pasta cooking water.
8. Drain pasta; add to sauce in skillet and toss over medium heat 1 minute until pasta is well coated.
9. Remove from heat; stir in cheese and reserved cooking water and toss well.
10. Serve immediately with extra cheese.

extravirgin olive oil, onion, pancetta, red pepper, white wine, italian, kosher salt, perciatelli, freshly grated pecorino romano

Taken from www.delish.com/recipefinder/perciatelli-all-amatriciana-recipe (may not work)