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Thanks to Chef Tiffany Derry for this recipe.

        2 Tbsp. extra-virgin olive oil
        4 oz. thinly sliced pancetta,
        1/2 tsp. crushed red pepper flakes
        1/2 tsp. freshly ground black pepper
        3/4 cup minced onion
        2 cloves garlic, minced
        1 28-oz. can peeled tomatoes with juices, crushed by hand
        Kosher salt
        12 oz. dried bucatini or spaghetti
        1/4 cup finely grated Pecorino (about 1 oz.)

Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

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