25 minutes

spaghetti or bucatini, 14 oz
bacon or guanciale, 5,3 oz
white wine, a dash
fresh chilly pepper, 1
chopped tomatoes, 14 oz
olive oil
pecorino cheese – to sprinkle


In a pan bring some salted water to the boil.
In the meantime put a tablespoon of olive oil in a frying pan and add the bacon cut into strips. Cook until the bacon looks nice and golden in colour, keep stirring all the time.
Take the bacon out of the pan, then set aside and keep warm.
Add the tomatoes, some salt to taste, a dash of wine and the chopped chilli to the pan, then cook for about 10 minutes.
Add the bacon to the sauce and a tablespoon of olive oil. Stir well.
When the water boils cook the pasta al dente, then drain and add it to the pan with the tomatoes and the bacon. Cook for another minute and stir well to allow the pasta to absorb the sauce.
Serve with plenty of grated pecorino cheese.

Thanks to: My Little Italian Kitchen