Bucatini all'Amatriciana 2 tblsp of olive oil 1/4 of a pound pancetta, chopped 1 small yellow onion, chopped 2 cloves of garlic, chopped 1 28 oz can of imported Italian tomatoes salt & pepper to taste 1 pound of bucatini pasta 1 cup freshly grated Pecorino Romano cheese Serves 4 1.      Heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute until golden about 1 minute longer. 2.      Crush tomatoes and add with juices to pan. Add salt & pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes. 3.      While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente. 4.      Drain the pasta, then add the pasta and 1/4 cup of the Pecorino Pomano to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately, with the remaining Pecorino Romano on the side. ©2004 Torre Enterprises, LLC. All rights reserved.