2T. extra-virgin olive oil
6 oz. thick sliced pancetta, diced
1 medium onion, finely chopped
1/2 tsp. hot red pepper flakes
2 1/2 cups diced tomatoes with juice
1 lb. spaghetti or linguine
1/3 cup grated Romano cheese (I like cheese so I use more)
1. Boil 4 quarts water in Dutch oven.
2.Heat oil in large skillet over medium heat and when oil is just shimmering, add the pancetta and cook until crisp, about 8-10 minutes.
5. While the sauce is simmering, cook pasta in the boiling water. When pasta is cooked, drain and return to empty pot.
6. When sauce is thickened, add pancetta to it and adjust seasoning with salt. Add sauce to pasta and toss to combine. Add cheese and bon appetit!