340 gr Antonio Amato Spaghetti n.5

160 gr bacon cubes by Rovagnati

400 gr Peeled tomato Sauce

100 gr grated Pecorino cheese

80 gr Cannara yellow onion

Fresh chilli pepper as needed

Extra virgin olive oil as needed

White brut wine as needed

Salt

In a large iron pan put some oil, the chilli pepper and the bacon cubes by Rovagnati.

Cook on full heat. Add some wine. Let evaporate. Drain the bacon cubes and put aside.

In the same iron pan, cook with extra virgin olive oil the sliced Cannara yellow onion.

Let that brown and then add the peeled tomato sauce. Add some salt, toss and let cook for few minutes. Toss again the sauce and mush peeled tomatoes using a fork.

Cook Spaghetti n.5 in the boiling salted water. Drain al dente and add it to the sauce.

Toss everything and add some of the bacon cubes. Add the grated Pecorino cheese.

Serve Spaghetti n. 5 adding the remaining quantity of bacon cubes.

Top with grated Pecorino cheese.

It is a typical sauce of Italian traditional art of cooking and there are a lot of variations of it. If you want you can avoid the onion but I suggest the Bacon Cubes by Rovagnati, instead of “guanciale”, in order to prepare a lighter sauce. Bucatini n.10 by Antonio Amato are also perfect for this recipe.

Thanks to the Chef Fabrizio Rivaroli for the recipe!