Pasta All'amatricana

Sauce:

• •200g dried spaghetti or bucatini (use proper long pasta)
• •120g pancetta, cut into small lardons (do not substitute bacon)
• •1 tbsp olive oil
• •1/2 onion, roughly chopped
• •1 garlic clove, thinly sliced (optional)
• •1 tsp chili flakes, to taste
• •Splash of dry white wine (optional but recommended)
• •300g very ripe tomatoes, roughly chopped
• •1 tbsp fresh parsley, chopped
• •40g finely grated parmesan (or pecorino style cheese)
• •Salt and black pepper, to taste

1. Cook pasta in heavily salted boiling water until al dente, reserving pasta water.

Sauce:

1. In a pan over medium heat, cook pancetta in olive oil until fat renders and edges are lightly crisp. Add onion and cook until softened, then add garlic (if using) and chili flakes briefly. Add a small splash of white wine and let it evaporate.

2. Add ripe chopped tomatoes and simmer until slightly reduced and glossy. Adjust with a splash of pasta water as needed.

3. Toss pasta through the sauce, season with salt and black pepper, then finish with chopped parsley and grated cheese. Serve hot.