Bucatini all'Amatriciana

Step 1

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.

Step 2

In another large pot over medium heat, cook pancetta until crispy, about 10 minutes. Using a slotted spoon, transfer pancetta to a paper towel–lined plate. Drain all but 2 tablespoons of fat from pot. Add onions and cook until soft, about 5 minutes. Add garlic and red pepper flakes and cook until fragrant, 1 minute more. Add tomatoes and butter. Bring to a simmer and let cook for 10 minutes. Season with salt and pepper and more red pepper flakes, if desired.

Step 3

Add cooked pasta, ¼ cup pasta water, and pancetta and toss to combine, adding more pasta water if necessary to help loosen and bind the sauce to the pasta.

Step 4

Serve topped with lots of Pecorino and fresh basil.