"Bucatini alla Amatricciana" is the typical pasta from Roma's zone.

This recipe is one of the oldest of the Italian Cuisine and now exist many variants of it that come from different region of Italy and country of the world where Italian have emigrated.

This one is the simplest recipe of "Bucatini alla Amatricciana" and I think the closest one to the original, because we have to think that those recipes are from poor people and poor people used poor ingredients.

(doses for 4 people)

400 gr. of bucatini
250 g tomatoes
100 g pork belly
half teaspoon sugar
white wine vinegar
half onion
1 hot pepper
extra virgin olive oil q.b
grated pecorino q.b.

Slice the onion, cut the bacon and put everything to sauté with olive oil to low heat and when the onions start to become red, add the chilli, tomatoes and stir, add half teaspoon of sugar, after a little lift the flame and add a little vinegar and let it evaporate.
Salt (not too much because the bacon is tasty) and then open the flame for at least 10 minutes.
Meanwhile put the bucatini cook, drain well, (cooked al dente), season with the sauces, which you must remove the red pepper, add the pecorino and serve.