bucatini with pancetta and tomato sauce aka fancy spaghetti... 40 minutes

the goods:

12 ounces bucatini or spaghetti
1 thick slice pancetta, diced
1 medium onion, chopped
1 garlic clove, minced
1 can (28 ounces) whole tomatoes in juice
1/2 cup grated Pecorino Romano



Bring a large pot of salted water to boil.



Heat a large skillet over medium-low. Add pancetta and cook until browned and crisp, about 15 minutes, stirring occasionally. Transfer to a paper-towel-lined plate. Leave fat in skillet.



Add bucatini to boiling water and cook according to package instructions.



Increase skillet heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 7 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has thickened, 6 to 8 minutes.



Add sauce to drained pasta.



Top with pancetta and Pecorino Romano cheese.