It is called Bucattini Amatriciana, one of the very typical pasta dishes Roma style. You can also substitute bucattini (sort of a long macaroni, or spaghetti with a hole in the middle) with regular spaghetti. It is very simple to prepare and absolutely delicious!!
for 2 people
about 50gs/2oz of bacon, crispily cooked and crumbled
2 cloves of garlic, finely chopped or minced
1/2 onion, finely chopped or minced
extra virgine olive oil
5 ripe tomatoes, diced (if prefered, peeled) or 1 tin of peeled tomatoes(mush them up in small pieces)
black pepper, or if you like it spicy, red crushed pepper
160g-200g/6-7oz of dry pasta (bucattini or spaghetti)
freshly grated parmigiano, or if available, aged pecorino romano
In a skillet sautè onion and garlic in a sufficient amount of olive oil. When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red peper). Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
Meanwhile cook the pasta al dente, and drain
Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.