Bucatini All'Amatriciana

1. In a large Dutch oven or sauté pan, cook the pancetta over medium high heat in olive oil. After about 5 minutes, add the sliced red onion and continue cooking. When the onion begins to soften, add the garlic and a generous grind of fresh black pepper and about 1/8 teaspoon crushed red pepper flakes (feel free to add more if you like things a little spicier). Continue sautéing until the onions are almost completely cooked.
2. Add the white wine, and simmer until reduced, then add the crushed tomatoes and tomato paste, then cover. Stir occasionally and simmer for 25 to 30 minutes or until the sauce is thickened and flavors are well-combined.
3. While the sauce is simmering, boil the pasta in heavily salted water until it is cooked al dente. We like to take a minute or two off the suggested cooking time to ensure that the pasta isn't over-cooked. The pasta will continue to cook to a perfect al dente during the next step.
4. Add the cooked pasta to the finished sauce. Toss in the butter, and about 1/2 to 1 cup of reserved pasta water (as needed to thin), and stir until the noodles are well coated with the sauce.
5. Garnish with a healthy handful of cheese and chopped parsley!

Buon Appetito!