Bucatini Pasta with Tomato and Bacon Sauce amatriciana all Lazio Primo

Ingredients

• 1 tablespoon butter
• 200 grams guanciale or pancetta or streaky bacon, rind removed and sliced into 2 cm strips no more than 3 mm thick (guanciale gives it a meatier flavour)
• 1 medium sized onion, finely chopped (optional)
• 3 tins each 400 grams tinned whole peeled tomatoes, preferably San Marzano, removed from the juice (discarded) and cut into 4 pieces with the seeds removed and discarded or 1 litre tomato passata
• 1 dried chili or a pinch of chili flakes
• 60 grams pecorino romano, finely grated
• 350 grams bucatini, maccheroni alla chitarra, vermicelli, or rigatoni
• Sea salt
• Black pepper, freshly ground

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