Spaghetti All'amatriciana - Michael Chiarello

• 13 lb pancetta
• 2 -3 tablespoons olive oil
• 1 onion, sliced thinly
• 14 teaspoon red pepper flakes
• 1 tablespoon parsley
• 1 12 tablespoons red wine vinegar
• 34 cup tomato puree
• 12 ounces bucatini pasta
• pecorino romano cheese, to sprinkle over the top

1. Put the pancetta in the freezer for 30 minutes so that it will be easier to slice.
2. Start boiling water for the pasta.
3. Unroll pancetta, Cut into 1 inch lengths and slice thinly across the grain.
4. Saute pancetta in oil until it renders some of its fat.
5. Don't brown or crisp it.
6. Add onions and cook for 10 minutes.
7. Put pasta in boiling water.
8. To onions, add pepper flakes, parsley, stir, then add vinegar.
9. Let it evaporate for about 2-3 minutes, then add tomato and 1/4 c of the pasta water.
10. Simmer for a few minutes.
11. Drain pasta when it it just shy of al dente and add it to the sauce and let it cook for about 4 minutes in the sauce to absorb the flavors.
12. Put in bowl and put grated cheese on top to serve.

pancetta, olive oil, onion, red pepper, parsley, red wine vinegar, tomato puree, bucatini pasta, pecorino romano cheese

Taken from www.food.com/recipe/spaghetti-allamatriciana-michael-chiarello-410248 (may not work)