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Dr. Ken Ciongoli's Bucatini All’ Amatriciana
Ingredients
  • 2 tablespoons Filippo Berio extra-virgin olive oil
  • ⅔ cup diced pancetta
  • 1 medium onion, peeled and diced
  • 1 teaspoon or more hot red pepper flakes or 1 small hot pepper, seeded and diced
  • 4 cups canned crushed plum tomatoes
  • Salt to taste
  • Coarse black pepper to taste
  • 1 pound bucatini
  • 2 tablespoons unsalted butter
  • ½ cup grated Pecorino Romano cheese
  • ¼ cup reserved cooking water
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