Ingredients
- 11 oz. bucatini pasta
- 1 cup thick-cut bacon, chopped into strips
- 1 28 oz. can whole, peeled tomatoes
- ¼ cup pinot grigio or other white wine
- ⅓ cup grated pecorino romano, more for garnish
- Chili flakes, salt/pepper to taste
Directions
In medium pot or deep saucepan, add chopped bacon. Bring pan to medium heat, cook until crispy.
Add white wine and deglaze, letting alcohol evaporate. Remove crisped meat and set aside, keeping rendered fat in pan.
While meat is cooking, bring large pot of water to boil, add salt.
Mash tomatoes by hand or with fork, add to pan with bacon fat. Add pepper flakes and pepper to taste, along with a little salt (accounting for added saltiness of the meat and pecorino). Cook sauce on medium low for 20-25 minutes until reduced and thickened.
Halfway through reducing sauce, add pasta to boiling water. Cook until just before al dente; it will finish cooking in the sauce. Drain.
Add pancetta back to thickened sauce, then add pasta. Mix together until sauce absorbs into pasta. Add pecorino romano and mix again.
Remove from heat, serve immediately with additional cheese.