Pasta, California Avocado, Pancetta, Tomato, and Hot Pepper

Ingredients

 * 1½ pounds chopped onion
 * 2 oz unsalted butter
 * ¼ cup olive oil
 * 1 pound and 4 ounces pancetta, sliced ¼-inch thick, cut in 1-inch, thin strips
 * 3 quarts canned Italian tomatoes, chopped (with juice)
 * 4 small, dried hot red pepper, chopped finely
 * salt, as needed
 * 6 pounds penne or other short pasta
 * 8 oz grated Parmesan
 * 4 oz grated Pecorino romano
 * 14 California avocados
 * 2 tbsp lemon juice

Directions

 * 1) Sauté onion in butter and oil until golden, about 10 minutes.
 * 2) Stir in pancetta strips; sauté until cooked but not browned, about 10 minutes.
 * 3) Stir in tomato and juice, hot pepper, and ½ tablespoon salt.
 * 4) Simmer, uncovered, until liquid reduces and fats pool on surface, about 35 minutes.
 * 5) Add more salt to taste, if necessary; reserve.
 * 6) Mix Parmesan and Romano; reserve.
 * 7) Just before service, slice two avocados for garnish; mix with lemon juice.
 * 8) Reserve.

Per order

 * 1) Cook 4 ounces pasta in salted, boiling water until just tender, about 8 minutes; drain well.
 * 2) Meanwhile mix ¾ cup sauce and ½ avocado, diced, in a sauté pan; heat through.
 * 3) When pasta is cooked and drained, stir it into the sauce; remove from heat.
 * 4) Stir in 2 tablespoons cheese.
 * 5) Mound on a serving plate.
 * 6) Garnish with 2 slices avocado.