Bucatini with Pancetta, Tomato, and Onion
by Lidia Bastianich on Nov 30, 2021
This dish is a favorite recipe that I serve to my children and grandchildren. It’s a classic Roman-style pasta sauce that my Roman son-in-law, Corrado, appreciates every time I serve it.
My Nonna Rosa was more known for her traditional Istrian fresh pastas, simple dry pastas reign in the southern part of Italy. I have enjoyed the classic Bucatini Amatriciana with pancetta, tomato, and onion on many an occasion to Rome!
Recipe from Lidia's Italy.com (Photo Credit: Tavola Productions)
- Servings
- Serves 6
- Prep time
- 10 minutes
- Total time
- 10 minutes
- Course
- Entree
Tags
Ingredients
- Kosher salt
- 5 tablespoons extra-virgin olive oil, or to taste
- 1 medium onion, thinly sliced
- Four ¼-inch-thick slices pancetta or jowl bacon (about 6 ounces), cut into 1 ½-inch julienne strips
- 2 whole dried red peperoncini (hot red peppers), or ½ teaspoon crushed red pepper flakes
- One 28 oz canned italian plum tomatoes (preferably san marzano) crushed by hand plus more if needed
- 1 pound bucatini
- 1 cup freshly grated pecorino romano cheese, plus more for passing
Instructions
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Bring a large pot of salted water to a boil for the pasta.
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In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
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Add the onion, and cook, stirring, until wilted, about 4 minutes.
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Stir in the pancetta, and cook until rendered but not crisp, about 4 minutes.
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Add the peperoncini, the tomatoes, and 1 cup water sloshed from the tomato can, and bring to a boil.
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Adjust the heat to a simmer, and season lightly with salt.
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Cook, stirring occasionally until the sauce is thickened, about 20 minutes.
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While the sauce cooks, cook the pasta.
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When the pasta is al dente and the sauce is ready, remove the pasta with tongs and transfer directly to the sauce.
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Toss to coat the pasta in the sauce, adding a splash of pasta water if it seems dry.
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Check the seasoning, and add salt if necessary.
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Remove the pan from the heat, sprinkle with the grated cheese, toss, and serve, passing additional grated cheese separately if you like.