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Ingredients

1 pound of Spaghetti
4 ounces guanciale or bacon, cut into small pieces
1 small onion, chopped
14 ounces of tomatoes, fresh or canned, chopped
3.5 ounces pecorino or parmigiano cheese, grated
dry white wine
olive oil
pepperoncino
salt
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Instructions

Boil the spaghetti in a large pot of salted water. Saute the guanciale, onion, and a pinch of pepperoncino in some oil in a large pan until the guanciale has browned a little. Add a splash of white wine and let it evaporate. Add the chopped tomatoes and salt to taste. Cook over low heat for 5 minutes. When the pasta is al dente, drain it and add it to the pan. Divide pasta among serving plates and sprinkle pecorino on the top.