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- Kosher salt
- 1 lb. bucatini
- 6 oz. pancetta, cut into 1/2" pieces
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes, plus more to taste
- 1 (28-oz.) can crushed tomatoes
- 1 tbsp. butter
- Freshly ground black pepper
- Freshly grated Pecorino, for garnish
- Freshly chopped basil, for garnish

Directions :

Step 1 : In a large pot of boiling interspersed water, cook pasta until al dente according to package directions. Reserve ½ mug pasta water before draining.

Step 2 : In another large pot over medium heat, cook pancetta until crisp, about 10 twinkles. Using a slotted ladle, transfer pancetta to a paper kerchief – lined plate. Drain all but 2 soupspoons of fat from pot. Add onions and cook until soft, about 5 twinkles. Add garlic and red pepper flakes and cook until ambrosial, 1 nanosecond more. Add tomatoes and adulation. Bring to a poach and let cook for 10 twinkles. Season with swab and pepper and further red pepper flakes, if asked .

Step 3 : Add cooked pasta, ¼ mug pasta water, and pancetta and toss to combine, adding further pasta water if necessary to help loosen and bind the sauce to the pasta.

Step 4 : Serve outgunned with lots of Pecorino and fresh basil.