The recipe is from one of my favorite simple, Italian cookbooks, Everyday Italian by Giada de Laurentiis.  This is super easy and fabulous.   Perfect with bucatini, perciatelli, or spaghetti.


  • 2 tablespoons olive oil
  • 6 ounces pancetta, diced (in a pinch, you can substitute 6-8 slices of bacon )
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • Pinch crushed red pepper flakes
  • 1 (14-ounce) can crushed tomatoes
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 cup grated Pecorino Romano (or freshly grated Parm)
  • 1 lb. favorite pasta

For the sauce:
In a large heavy skillet, heat the oil over medium heat. Add the pancetta or bacon and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta/bacon and reserve.
Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta/bacon.
 Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste. Serve over your favorite pasta.