Bucatini (spaghetti) alla matriciana

wash the tomatoes well. make a small incision in the skin with the knife. immerse in boiling water for 30 seconds, remove and place in cold water. then remove the skins, cut into large pieces and discard the seeds. Reserve. cut the bacon into strips and set aside. cut the onion into thin strips and store in cold water. in a large frying pan, put the oil, then the garlic clove, lightly mashed, with the peel, and let it brown over a low heat. remove the garlic and add the bacon. after browning, add the drained onion and sauté everything over low heat. finally, add the tomatoes, salt and cook lightly. cook the bucattini in boiling salted water until al dente. add to the sauce. mix everything, pass the dough to individual dishes. serve with grated pecorino cheese.