Extra Virgin Olive OilThe bucantini has a fun mouth feel, and will be fun for kids because it is like a plate full of worms... If I can find some Guanciale I will update people with the result....
2 Medium Onions, Quartered and thinly sliced
6 Cloves Garlic, sliced
1 28oz Can Plum Tomatoes passed through a food mill, (preferably San Marzano)
1/4lb Pancetta, 1/4" slices chopped.
1/2 tsp Peperoncino ( more or less to taste)
1/4 cup grated Pecorino Romano
1/4 cup Flat Leaf Parsley Chopped
1lb of Bucantini or Perciatelli
Salt and Black Pepper to taste
I used a technique I saw on the program, put the sliced onions in a hot pan, with some water (I added a 1/4 cup of water + 1/2 cup white wine), to steam the onions and cook them without colouring them. Once the water has evaporated, move the onions to one side of your skillet and add a couple tablespoons of extra virgin olive oil, add the garlic and peperoncino. Once the garlic has some colour, mix it with the onions and clear a space for the pancetta. Once the pancetta is rendered add the milled tomatoes with the liquid from the can, reduce the pan to a simmer. As a side I add a couple teaspoons of the parsley stems finely minced for extra flavour while the sauce simmers. Taste for seasoning, adjust pepper and possibly peperoncino to taste.
Add the bucantini to boiling salted water (if you taste the water, it should taste like the sea). Once the pasta is al dente remove it from the boiling water and add it to the skillet with the pasta sauce. Add the grated pecorino give everything a good toss, add the chopped parsley, another splash of the olive oil, and server. If the pasta and sauce is a little stiff, add a splash of the pasta water to loosen it up.