Pasta alla amatriciana
First

Ingredients

1/3 pound pancetta in 1 piece,
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 1/2 tablespoons red wine
3/4 cup tomato fresh or in tin
3/4 pound spaghetti or bucatini
Freshly grated Parmesan
(recommended: Pecorino Romano)

Preparation

Bring a large pot of salted water to a boil
over high heat.
Unroll the pancetta. Cut it into small square
pieces.
Heat the olive oil in a large
skillet over moderately low heat.
Add the pancetta and onion and cook until
soft. Add the red wine and simmer briefly
until it evaporates, then add the tomato
 Add the pasta to the boiling water.
When the pasta is just shy of al dente,
drain it and return it to the warm pot over
moderate heat. Add the sauce and cook
briefly so the pasta absorbs some of the
sauce, then transfer the pasta to a warmed
serving bowl and shower with the pecorino.
Serve immediately.