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Ingredients

• 1 1/2 lbs. Dried spaghetti
• 1/2 lb. pancetta or Cured bacon, diced
• 1 28 oz. can San Marzano tomatoes, crushed and juices reserved
• 3 Tbsp. extra virgin olive oil + more for drizzling
• 1 Large sweet onion, finely chopped
• 4 cloves fresh garlic, thinly sliced
• 1/2 tsp. Crushed red chili Flakes
• 2 cups Button or cremini mushrooms, thinly sliced
• 1 cup dry, non-oaky white wine
• 2 Tbsp. Fresh thyme
• 1/2 cup freshly grated Parmesan or pecorino romano cheese

Description

When I Cook At Home, I Like To Make Simple Food With Lots Of Flavor. Most Restaurant Cooks/chefs I Know Do Not Usually Cook At Home What They Cook At Work, Especially If They Work At A More Upscale Restaurant. This Is My Take And Is Based On Bucatini

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