Spaghetti 350 g
Olive oil extra virgin 2 tbsp
Bacon 115 g
Onion 1 piece
Garlic cloves 2
Pelata Tomatoes 800 g
Grated parmesan cheese ¼ cup
Chili flakes ½ teaspoon
Freshly ground black pepper ½ teaspoon
Salt to taste
1. Heat the olive oil in a deep frying pan over medium heat. Cut the bacon thin transverse stripes, fry until golden brown. Add black pepper and chilli and mix well.
2. Finely chop the onion and garlic, combine with bacon (pancetta or, as is done in Rome). Fry, stirring constantly, until the onion is soft and translucent.
3. Add the tomatoes to the pan, mash them a shovel. Cook over low heat until until the sauce begins to thicken. Leave to simmer for another fifteen or twenty minutes
4. Meanwhile, boil water, add salt and toss the spaghetti. Remove from heat for two minutes before time indicated on the package, discard in a colander, leaving alone a glass of water in which the cooked pasta.
5. Connect the pasta with the sauce, stir thoroughly. Add half a cup of the remaining water from the pasta and continue to cook the very two minutes. If the consistency of the sauce seem dryish, add the remaining water.
6. Serve sprinkled with Parmesan pasta or other hard cheese.