Bucatini all'Amatriciana (Spicy Bacon Sauce for Pasta)

This is a recipe from my dear school.  A school that focused on the classic, as well as the new and modern, and even the recipes of ancient Italy.  We were taught dishes that focused on the seasons, the regions of the country and we were instilled with the importance of caring about the quality of the ingredients.  Along the way, I will try to bring you every dish and technique I was taught.  But for now, I want to teach you this pasta.  This basic pasta dish of Italy sings of the many virtues of authentic Italian food.  It was for food like this that I journeyed over to Florence,  hoping to taste for myself the joys and the wonder.  Please make this when you can.  Make it when you have the best of the ingredients listed.  Its reward will come in intense flavor and satisfaction.  This pasta dish just nails it, every single time.

Bucatini all'Amatriciana (Spicy Bacon Sauce for Pasta)

10 oz. bucatini or spaghetti
5 oz. good quality slab bacon (or if possible, ask for the cheek of the pig, guanciale)
4 Tbsp. extra virgin olive oil
1 lb. ripe tomatoes, seeded and diced into 1/2" dice
1 medium red onion, sliced
Chili pepper flakes to taste
2 Tbsp. Pecorino Romano cheese
1 Tbsp. chopped Italian parsley

Serves 4

In a large saucepan, bring several quarts of water to boiling.  Add the bucatini and a handful of kosher salt.

Cut the bacon in julienne strips.  Heat the oil in a saucepan with the chili pepper flakes.  When it starts to sizzle, add the bacon.  Cook until almost crispy.  Remove from the saucepan and keep it to the side.  Add the onion to the oil in the pan.  Cook on medium heat for about 10 minutes, until soft.  Add the diced tomatoes and cook, on very high heat, for about 2-3 minutes.  Add the bacon back to the pan.  Drain the al dente pasta and immediately add it to the sauce  Add the grated Pecorino Romano and parsley and toss to combine.  Serve right away.  Pasta waits for no one!!