Prep time: 8 minutes
Cook time: 27 minutes
Recipe adapted from "The Art of Simple Food" by Alice Waters.
2 tablespoons olive oil
3 slices bacon or pancetta, cut into 1/4-inch pieces
1 large yellow onion, thinly sliced
6 medium tomatoes, peeled, seeded and chopped, or 8 whole canned tomatoes, drained and chopped
12 ounces bucatini or other long, thin pasta
Grated Parmesan cheese, for serving
Heat oil in a large sauté pan over medium heat. Add bacon; cook until lightly browned and the fat is rendered. Use a slotted spoon to transfer the bacon to a small bowl.
Add onion to the fat in the pan. Sauté until soft, about 10 minutes. Add tomatoes and a pinch of salt. Reduce heat to low and cook for 10 minutes. Return bacon to pan and cook for another 2 to 3 minutes.
While the tomatoes cook, bring a large pot of salted water to a boil. Add pasta; cook until just al dente. Reserve 1/4 cup pasta water, then drain pasta.
Add reserved pasta water to sauce; turn heat up until sauce is bubbling. Add pasta to sauce, cooking 1 minute until pasta is thoroughly coated. Top servings with grated cheese.
Per serving without cheese: 474 calories; 11g fat; 2g saturated fat; 7mg cholesterol; 16g protein; 78g carbohydrate; 7g fiber; 455mg sodium.