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Bucatini with Onion, Bacon, and Tomato

Bucatini with Onion, Bacon, and Tomato Recipe

  • One 28-ounce can Italian plum tomatoes, preferably San Marzano
  • ½ teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot
  • 4 cups 1/3-inch-thick onion slices (about ¾ pound)
  • 4 tablespoons extra virgin olive oil, plus more for serving
  • 4 plump garlic cloves, peeled and crushed
  • 6 ounces guanciale, pancetta, or bacon, cut in ½-inch pieces
  • ½ teaspoon peperoncino flakes
  • 1 pound bucatini or perciatelli
  • 1 cup grated Pecorino Romano cheese, plus more for passing
  • A heavy-bottomed skillet or sauté pan, 13- or 14-inch diameter
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 613kcal (31%)
Total Fat 28g (43%)
Saturated Fat 9g (43%)
Cholesterol 34mg (11%)
Total Carbohydrate 70g
Dietary Fiber 5g
Sugars 9g
Protein 21g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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