Bucatini All' Amatriciana

This dish is the pride of Rome, although some may argue this point!

Finding Bucatini is not always easy, but it really makes the dish. 

To me the size and texture of the pasta is so important to the dish. 

Too many people think you can put any sauce, with any cut of pasta, and that

just is not true.

A thick heavy pasta needs a thick heavy sauce, and a thin light pasta needs 

a light sauce.

Most importantly for this dish, is the main characteristics of the contrast between

the smoky crisp pancetta, and the hot spicy sauce.

As Always,

ENJOY!

INGREDIENTS

4 oz. diced pancetta

2 Tbs. olive oil

1 small onion, diced

1/2 chili chopped

12 oz. canned tomatoes, chopped

12 oz. Bucatini

salt

grated pecorino cheese

Fry the pancetta in olive oil until crispy. Set aside. Add the onion and chili to the pan, and fry until softened. Add the tomatoes and cook for 20 minutes.

    Cook the bucatini in boiling salted water.  Then add back the pancetta to the sauce.  Drain the pasta and add to the sauce.  Add cheese mix together and serve.