Cut pancetta or bacon into 1/2 by 1in strips.

Cook it together with oil in a wide frying pan over mediumheat; stir frequently.

Keep on cooking until pancetta becomes crisp and lightly browned.

Remove with a slotted spoon and set aside.

Add onion and chilli to the pan and cook, stirring frequently, until onion is soft.

Mix in stock, marinara and tomatoes.

Season to taste with salt and cook over a gentle heat for 10-15 minutes or until sauce is slightly thickened.

Some minutes before the end of cooking mix pancetta into the sauce.

Meanwhile, cook bucatini in a large kettle of boiling salted water according to the package directions.

Drain well and dress with the sauce.

Serve with grated sharp Romano Pecorino cheese.

Serve immediately.