Bucatini with Onion, Bacon, and Tomato

Course Main Dishes Total Time Under 2h

Ingredients in this Recipe

1 cup grated Pecorino Romano cheese, plus more for passing
1 pound bucatini or perciatelli
4 cups 1/3 inch thick onion slices (about ¾ pound)
4 plump garlic cloves, peeled and crushed
4 tablespoons extra virgin olive oil, plus more for serving
6 ounces guanciale, pancetta, or bacon, cut in ½ inch pieces
One 28 ounce can Italian plum tomatoes, preferably San Marzano
½ teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot

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