A delightful Italian-inspired pasta dish with a spicy tomato sauce and a touch of pecorino cheese.
Dice the pancetta into small pieces.
Chill the pancetta slightly before dicing for cleaner cuts.
Heat the olive oil in a deep skillet over medium heat. Add the pancetta and cook until crispy, about 10 minutes. Remove and set aside.
Use a slotted spoon to remove the pancetta, leaving the fat in the skillet.
Add the diced red onion to the skillet and cook until softened, about 8 minutes.
Stir frequently to prevent the onion from burning.
Stir in the red pepper flakes and cook for 1 minute.
Adjust the amount of red pepper flakes to your spice preference.
Add the canned tomatoes, crushing them with a spoon. Simmer for 30 minutes, stirring occasionally.
For a smoother sauce, blend the tomatoes before adding them to the skillet.
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 10 minutes.
Reserve some pasta water before draining to adjust the sauce consistency.
Drain the pasta and toss with butter.
Tossing the pasta with butter prevents it from sticking together.
Combine the pasta with the sauce, adding reserved pasta water if needed. Stir in half of the pecorino cheese.
Mix thoroughly to ensure the pasta is evenly coated with the sauce.
Serve the pasta topped with crispy pancetta and the remaining pecorino cheese.
Serve immediately for the best flavor and texture.
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