by Giulia Melucci
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Giulia Melucci's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1/4 cup pancetta, chopped Ask a question about this ingredient
1/4 cup onion, chopped Ask a question about this ingredient
1 small (14-16 oz) can chopped tomatoes Ask a question about this ingredient
1/2 pound bucatini Ask a question about this ingredient
1/4 cup pecorino romano, grated by you Ask a question about this ingredient
Heat the olive oil over medium heat in a skillet large enough to hold the sauce and the pasta. Add the onions and pancetta and let them cook until they are nicely caramelized. Meanwhile, put up a large pot of water to boil for the pasta.
Ask a question about this stepAdd half the tomatoes to the onions and pancetta. Your water should be boiling, add a good dose of salt and the bucatini and cook until al dente.
Ask a question about this stepWhile the pasta is cooking add the rest of the tomatoes to the sauce and continue cooking until pasta is ready.
Ask a question about this stepDrain the pasta well, add it to the skillet with the sauce and continue cooking the pasta with the sauce for about 30 seconds. Remove from heat, add the cheese and a little freshly ground pepper. Serve in warm bowls.
Ask a question about this stepThis is truly one of my go-to pasta dishes. I always have a big box of perciatelli on hand to make this since it is so easy to do on a moment's notice!
One of my favorite pasta dishes :)
Fany is the author of My Sweet Mexico and Paletas.
bucatini is truly one of my favorite pasta shapes. Especially with a rich tomato sauce with pancetta. yum!