Bucatini All'amatriciana

• 14 cup extra virgin olive oil
• 12 ounces bacon, thinly-sliced
• 1 red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
• 3 garlic cloves, sliced
• 1 12 teaspoons hot red pepper flakes
• 2 cups tomato sauce
• 1 lb bucatini pasta
• freshly grated pecorino romano cheese

1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. Meanwhile, in a 10- to 12-inch saute pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
3. Drain all but 1/4 cup of the fat out of the pan (and set aside for tomorrow's breakfast).
4. Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
5. While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
6. Add the pasta to the simmering sauce and toss for about 1 minute to coat.
7. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.

extra virgin olive oil, bacon, red onion, garlic, hot red pepper, tomato sauce, bucatini pasta, pecorino romano cheese

Taken from www.food.com/recipe/bucatini-allamatriciana-220104 (may not work)