Bucatini all'amatriciana

Put extra virgin olive oil in a large skillet or shallow dutch oven and add the pancetta.

Cook the pancetta until it crisps a bit and renders some of its fat; the fat and oil cook the onion and garlic.

Chop an onion and garlic.

Add the onion and garlic with a good pinch of hot pepper flakes and cook together until the onion and garlic soften and turn sweet.

Add the tomatoes, season with a small pinch of salt or two, partially cover and cook gently about 15 minutes.

Cook the sauce about 10 more minutes, until the bucatini is ready.

Add the bucatini to boiling water with no oil, and move it around for the first minute so the starch releases into the water instead of sticking the noodles together. Cook until al dente.

Transfer the pasta straight from the pot to the sauce, letting a little starchy cooking water come with it, and cook together about a minute so sauce and pasta meld.

Add lots of parm, turn off the heat and give it a minute to come together.

Plate; finish with extra grated parm, a little basil and the tiniest drizzle of good extra virgin olive oil.