Recipes Ingredients Meat & Poultry Pork Recipes Bucatini with Pancetta, Tomatoes, and Onion 3.4 (87) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Servings: 4 This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini. Ingredients Coarse salt and ground pepper 12 ounces bucatini or spaghetti 1 slice pancetta (6 ounces), diced 1 medium onion, chopped 1 garlic clove, minced 1 can (28 ounces) whole tomatoes in juice ½ cup grated Pecorino Romano (2 ounces) Directions In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot. While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 minutes, stirring occasionally. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain, and set aside (leave fat in skillet). Increase heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 6 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has slightly thickened, 5 to 8 minutes. Add sauce to pasta in pot; toss, adjusting consistency with pasta water if necessary. Serve pasta topped with pancetta and Pecorino. Rate it Print