2 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup of dry white wine
1 cup canned whole tomatoes and juice, crushed
8 ounces bucatini pasta (or spaghetti)
1/2 cup freshly grated pecorino cheese
salt to your taste First, bring a large pot of well salted water to a boil. In a large pan, cook the pancetta over medium heat for 3-4 minutes until crisp but not brown. Remove pancetta, but leave the fat in the pan. Add olive oil, onions, cook for 2-3 minutes until the onions are just soft, but not browning. Add white wine, cook for one minute. Add crushed tomatoes with the juice, then cooked pancetta and cook over medium low heat, uncovered, for 10 minutes. Remove pasta from boiling water and place in the pan with pancetta and tomatoes. Stir vigorously. Turn off the heat and add grated cheese. Serve immediately.
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