• 1/4 cup extra-virgin olive oil
• 3 Tbsp unsalted butter
• 1/4 pound bacon (preferably guanciale or prosciutt0), cut into 1/4-inch pieces
• 2 large red onions, finely diced
• 5 cloves garlic, sliced
• 1 Tbsp crushed red chili flakes
• 2 Tbsp tomato paste
• 1 cup trebbiano or other Italian unoaked dry white wine
• 1 (16-ounce) can San Marzano plum Tomatoes, crushed by hand
• Salt and freshly ground black pepper
• 1 pound bucatini pasta
• 12 ounces Pecorino Romano, grated

Heat the olive oil and butter in a large skillet over medium-low heat. Cook the bacon until lightly browned and some of the fat has rendered out, about 5 minutes. Add the onions and garlic and cook until the bacon is fully rendered and the onions are slightly caramelized, about 12 minutes. Add the chili flakes and tomato paste and cook for about 10 minutes. Add the wine and cook for about 2 minutes. Add the crushed red pepper to taste. (be careful here) Add the crushed tomatoes and salt and pepper to taste, and simmer for 10 to 15 minutes. Check the seasoning and adjust if necessary.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Placed the cooked pasta in the sauce and mix thorough. Add the grated cheese. Serve.

source: I Love Bacon