Stir fry the onion and pepper for 3 minutes. Add
the pancetta and stir fry until it is crispy. Add the tomatoes and pepper
and salt to taste, and simmer for 15 minutes. Cook in the meantime the
pasta al dente. Serve the pasta with the sauce and sprinkle with cheese.
Pasta or sugo (alla) amatriciana originates from
Amatricia, in the province Rieti in the mountains of Lazio, about 80
miles from Rome. It is often served on the Sunday after Fer Agosto (15
August) with celebrations and fanfare. The recipe is with dried pork
cheek, but as it is difficult to find such an ingredient, you can use
another variation of pork.