Pre-heat a large sauté pan over medium-high heat.

Add 2 tablespoons of olive oil and pancetta and cook until the pancetta is crispy. Remove the crisped pancetta to a paper-towel lined plate and set aside. Drain off some of the fat, leaving about 2 tablespoons in the pan.

Add the onion and garlic and cook over medium heat until the onion is tender – about 6 to 8 minutes. Add the crushed red pepper flakes and stir. Add the crushed tomatoes and deglaze by scraping up any brown bits on the bottom of the pan. Reduce the heat and simmer uncovered for 20 minutes. Season to taste with salt and freshly ground black pepper to taste.

When you are ready to serve, cook your choice of dried pasta al dente according to the package directions. Before you strain the pasta, save ½ to 1 cup of pasta water. Return the strained pasta to the hot stockpot, add a ladle of the Amatriciana sauce (you decide how much sauce you would like) and toss to coat, thinning with a little pasta water if necessary. Return the crispy pancetta to the pan, along with some of the fresh parsley or basil. Serve in shallow bowls and sprinkle a little more parsley (or basil) and Pecorino-Romano on top.