4 to 5 servings · Prep: 15 min · Cook: 30 min · Total: 45 min
Ingredients
1 tablespoon good-quality extra-virgin olive oil, plus more for serving
4 ounces pancetta or bacon, diced small
1/2 medium white onion, peeled and finely diced
3 large cloves garlic, peeled and finely diced
One 28-ounce can good-quality crushed tomatoes
Kosher salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup finely grated Pecorino Romano
1 pound linguine or bucatini pasta
Instructions
In a large skillet, heat the olive oil over medium heat. Add the pancetta or bacon and cook, stirring occasionally, until browned and the fat is rendered, about 4 to 5 minutes. Transfer to a paper-towel lined plate using a slotted spoon, leaving drippings (fat) in the skillet.
Add the onions to the skillet and sauté until translucent, 7 to 8 minutes.
Stir in the garlic and cook for 1 to 2 more minutes.
Add the crushed tomatoes, black pepper and red pepper flakes. Season with salt. Add the reserve pancetta or bacon back to the skillet. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes.
While the sauce cooks, bring a large pot of salted water to a rolling boil. Add the pasta and cook it until al dente, following the cooking time indicated on the package.
Before draining pasta, reserve one cup of pasta water.
Drain the pasta and immediately transfer it into the skillet with the sauce.
Add 1/2 cup of the reserved pasta water and toss until the pasta is evenly coated in the sauce, about 2 minutes.
Remove the pan from heat and stir the cheese. Taste and season with salt if needed.
Divide the pasta among bowls and garnish with a drizzle of olive oil and black pepper.