First Courses - Perciatelli with Pancetta, Tomato and Onion

Name: First Courses - Perciatelli with Pancetta, Tomato and Onion
Ingredients: One 35-ounce can Italian plum tomatoes (preferably San Marzano); Salt; 5 tablespoons extra virgin olive oil, or to taste; 1 medium onion, sliced thin (about 2 cups); Four 1/4-inch slices pancetta (about 6 ounces), cut into 1 1/2-inch julienne strips (about 1 1/2 cups see note below); 2 whole dried red peperoncino peppers or 1/2 teaspoon crushed red pepper flakes; 1 pound perciatelli or bucatini; 1 cup grated Pecorino Romano cheese, plus more for passing

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Perciatelli with pancetta, San Marzano tomatoes, and red pepper—delicious Italian first course, easy to make without hard-to-find guanciale.

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Ingredients

One 35-ounce can Italian plum tomatoes (preferably San Marzano)
Salt
5 tablespoons extra virgin olive oil, or to taste
1 medium onion, sliced thin (about 2 cups)
Four 1/4-inch slices pancetta (about 6 ounces), cut into 1 1/2-inch julienne strips (about 1 1/2 cups see note below)
2 whole dried red peperoncino peppers or 1/2 teaspoon crushed red pepper flakes
1 pound perciatelli or bucatini
1 cup grated Pecorino Romano cheese, plus more for passing