- Kosher salt
- Freshly ground pepper
- 1 lb. spaghetti
- 1¼ lb. Animal Lamb bacon cut into bitesize pieces
- 1 medium red onion
- 1 can whole peeled tomatoes
- 2 tsp. red pepper flakes
- 1½ oz. Pecorino Romano
FIRST | Bring a large pot of salted water to a boil and cook spaghetti according to package directions.
Meanwhile, heat a large skillet over medium heat and cook bacon until tender, about 5 minutes. Add red onion and cook until translucent, about 10 minutes.
NEXT | Add tomatoes and red pepper flakes. Reduce heat to medium-low and cook until sauce is slightly reduced, about 8 minutes.
Strain spaghetti, reserving 1/4 cup pasta water. Add spaghetti and pasta water to sauce, and toss. Season with salt and pepper. Sprinkle with pecorino romano.