1 teaspoon kosher salt, plus more for pasta pot
1 pound bucatini
1 tablespoon extra-virgin olive oil
4 ounces slab bacon or pancetta, cut into 1/2-inch pieces
1 large onion, sliced 1/4 –inch thick
2 fresh bay leaves
1/4 teaspoon peperoncino flakes
28-ounce can Italian plum tomatoes, preferably San Marzano,
crushed by hand
1/2 cup grated Pecorino Romano
Bring a large pot of salted water to boil for pasta. Slip the bucatini into the water, and cook until it is al dente.
Heat olive oil in a large skillet over medium heat. Add the bacon or pancetta, and let the meat render its fat until the edges begin to crisp, about 3 to 4 minutes. Add the sliced onion and the bay leaves, cover, and cook until the onion begins to soften, about 3 to 4 minutes.
Uncover, and sprinkle in the peperoncino and tomatoes. Slosh out the can with 1 cup pasta cooking water. Add it to the sauce, and stir. Season with salt, bring the sauce to a simmer, and cook until thickened, about 10 to 12 minutes.
When pasta is ready, transfer to the sauce with tongs. Cook and toss the pasta in the sauce until all of the pasta is coated. Remove from heat, and toss with the grated cheese. Serve immediately.