- Portion size 4 servings
In large skillet, cook pancetta over medium-low heat for about 8 minutes or until crisp; transfer to plate.
Pour off all but 1 tablespoon (15 mL) fat from skillet. Add onion, hot pepper flakes, salt and pepper; cook, stirring occasionally, for 3 minutes.
Pour in tomatoes; return pancetta to skillet and bring to boil. Reduce heat and simmer for about 10 minutes or until thickened. Stir in half of the Parmesan.
Meanwhile, in large pot of boiling salted water, cook bucatini for 8 to 10 minutes or until tender but firm; drain well. Toss with sauce; sprinkle with remaining Parmesan and parsley.