Bucatini with Tomatoes, Bacon, and Onions

Bucatini with Onion, Bacon, and Tomato
from Lydia’s Italy, p. 228
Ingredients
• pasta: bucatini, perciatelli, (spaghetti tolerable) - 1 lb.
• 1 - 28 oz. can Italian plum tomatoes, preferably San Marzano
• 1/2 tsp. coarse salt, + 1 tbs. for pasta pot
• 4 cups onion slices, 1/3 in. thick (~3/4 lb)
• 4 tbs. extra-virgin olive oil, plus more for serving
• 4 cloves of garlic, plump, peeled, & crushed
• 6 oz. bacon, guanciale, or pancetta, cut in 1/2 in. pieces
• 1/2 tsp peperoncino flakes (red pepper flakes)
• 1 cup grated Pecorino Romano cheese, plus more for passing
Directions
1. Drain the canned tomatoes; save all the juices. Cut each tomato in quarters, lengthwise; slice the quarters into strips, 1/2 in. wide.
2. Start heating 6 quarts of water with 1 tbs. salt in a large pot to cook bucatini (or other noodles).
3. Put 1/2 cup of water in wide skillet, set over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they’re softened and the water is nearly evaporated.
4. Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 tsp. salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onion and garlic are sizzling.
5. If using bacon, fry separately until in a soft, brown state, drain oil. Add. (my change to remove fat from meal).
6. Sprinkle pepper flakes in the pan, stir, and let everything cook for 4 to 5 minutes, until the onion and pork are caramelized and golden--adjust the heat so nothing burns.
7. Pour the tomatoes and juices into the skillet and stir well. Lightly season with salt (undersalt a little, as the cheese will add saltiness). Bring sauce to a boil, stirring frequently, then lower to a simmer. Let the sauce cook for about 20 minutes.
8. When sauce begins to simmer, begin cooking pasta. With water at a rolling boil, add pasta and cook partially covered. Check for doneness frequently. Cook to al dente (a slight resistance in center when bitten) and slightly underdone. Drain and add to simmering sauce. Toss together continuously over moderate heat for a couple of minutes. When the pasta is perfectly cooked, turn off heat.
9. Add grated cheese, drizzle over a final flourish of olive oil, and serve (either directly from skillet or warm serving bowl).