1 1/2 lb. chopped onion

---

2 oz. unsalted butter

---

1/4 cup olive oil

---

1 lb. 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

---

As needed Salt, as needed

---

6 lb. penne or other short pasta

---

8 oz. grated Parmesan

---

4 oz. grated Pecorino Romano

---

14 California Avocados

---

2 Tbsp. lemon juice

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.