Bucatini with Pancetta, Tomato, and Onion
To cut the pancetta into julienne strips, first unroll each slice, and then cut the long strip crosswise into 1 1/2-inch pieces. Cut the strips lengthwise into 1/4-inch strips.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Set aside. Bring 6 quarts of salted water to a boil in an 8-quart pot.
Step 2
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring, until wilted, about 4 minutes. Stir in the pancetta and cook 2 minutes. Add the hot red peppers and the strained tomatoes and bring to a boil. Adjust the heat to a simmer, and season lightly with salt. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes.
Step 3
Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
Step 4
Check the seasoning of the sauce, adding salt if necessary (remember, the Pecorino is mildly salty).
Step 5
Reserve about 1 cup of the pasta-cooking water. Drain the pasta, return it to the pot, and pour in half the sauce. Bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons olive oil. Add some of the pasta-cooking water, if necessary, to make enough of the sauce to coat the pasta lightly. Check the seasoning, adding salt if necessary. Remove the pan from the heat, stir in 1 cup grated cheese, and transfer to a large, heated serving platter or bowl. Spoon the remaining sauce over the top and pass additional grated cheese separately, if you like.
