1 pound bucatini or thick stranded spaghetti
1/4 pound (100 g) pancetta or guanciale, diced
1/4 pound (100 g) ripe tomatoes, blanched, peeled, seeded and chopped 1/2 onion, minced
1 hot pepper, seeded and shredded
1/2 cup olive oil
a cup of freshly grated Pecorino Romano or as many as you want
Salt and pepper to taste
1. Set the pasta water to heat, salt it when it boils, and cook the pasta.
2. Heat the oil in a skillet, add the diced meat, and cook until it browns, stirring the pieces about.
3. Remove them to a sheet of absorbent paper with a slotted spoon and keep them warm. Add the onion to the grease in the pan, together with the hot pepper, and when it begins to color add the tomato pieces, which should be well drained. Cook, stirring, for 5-6 minutes, then return the diced pancetta to the pot, put a pinch of salt and pepper and heat it through.
4. Drain the pasta while it’s still a little al dente, turn it into the skillet with the sauce, cook a minute more, stirring the pasta to coat the strands, and serve, with grated pecorino.