• 1 T. olive oil

• 3-4 ounces pancetta or guanciale ¼ inch dice

• 32 ounces crushed tomatoes or tomato sauce

• 3-4 ounces parmesan cheese

• 3-4 ounces of pecorino cheese

• Chili pepper flakes

• 1 pound bucantini

In a large skillet heat oil and add pancetta.  You can add a couple cloves of garlic here if you want.  Sauté slowly with a pinch of chili pepper.    When pancetta becomes crispy, add tomato sauce and a handful of pecorino.  Meanwhile cook bucantini al dente.  Drain pasta saving a little pasta cooking water to add to the skillet with the bucantini.  Now turn on heat high, and spread a handful of pecorino and a handful of parmegiano over the bucantini and stir until the sauce becomes thick and creamy.  Transfer to serving dish and add a little more of the pecorino and parmesan.