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

Ingredients

 * 1 ½ Pounds chopped onion
 * 2 oz unsalted butter
 * ¼ Cup olive oil
 * 1 Pound and 4 ounces pancetta, sliced 1/4-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
Sauté onion in butter and oil until golden, about 10 minutes.

Stir in pancetta strips; sauté until cooked but not browned, about 10 minutes.

Stir in tomato and juice, hot pepper, and 1/2 tablespoon salt.

Simmer, uncovered, until liquid reduces and fats pool on surface, about 35 minutes.

Add more salt to taste, if necessary; reserve.

Mix Parmesan and Romano; reserve.

Just before service, slice two avocados for garnish; mix with lemon juice. Reserve.

PER ORDER

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