Ingredients1/2 up to 1 lb thick sliced bacon (I like to use peppered, do not use applewood) cut into 1/2 inch pieces.
2 onions diced finely
6 cloves of garlic crushed (must use fresh, it is just better)
1tsp crushed red pepper (or less, if you are a sissy lala)
48 oz tomato product (Pomi Strained)
1tsp freshly ground black pepper
1/2-3/4 cup chicken broth, water, or white wine
1lb bucatini nooodles
1/4 cup butter
1 cup finely grated Romano cheese.
1. Saute the bacon until golden brown, but not crisp all the way through.
|bacon and onion perfection|
|Scrape up the browned goodness and reduce.|
5. While the sauce cooks, boil the pasta in salted water until it is al dente. Once the pasta is cooked toss it with the butter and cheese.
6. Then pour the pasta in the sauce and toss until well coated and the pasta has absorbed some of the sauce. Serve with the remaining 1/4 cup of romano cheese on top.