Thinly slice the onion and saute’ in a 6 tbs olive oil and add the Pancetta or bacon cut into bits. Then cut the tomatoes into chunks and add it. Cook over a low flame for just 15 minutes. Add salt and crush peppers to taste.
In the meantime cook the pasta al dente, drain and put into a serving bowl. Top with sauce and toss. Serve con grated pecorino or parmiggiano reggiano. Buon Appettito. Serves 4.
- 1 lb Imported spaghetti
- 1 Onion
- 4 Pancetta or bacon
- 8 Ripe tomatoes
- Pecorino Romano or Parmiggiano Reggiano
- Olive oil