Step 1

Heat the oil in a large saute pan, add the chopped bacon, and cook until crisp and the fat is rendered. Using a slotted spoon, remove the bacon.

Step 2

Using the leftover fat, add the chopped onions and saute on high heat for 4-6 minutes until translucent. Add the bacon back to the pan.

Step 3

Add the white wine and using a wooden spoon mix well scraping any crispy bits from the bottom of the pan. Cook the wine down until it's barely visible.

Step 4

Lower the heat and mix in the can of tomatoes and stir well followed by the ground chili and parsley.

Step 5

Cook the sauce uncovered, 15 minutes, or until the sauce darkens and thickens.

Step 6

Meanwhile, bring a pot of salted water to a boil, cook the pasta until just undercooked (reserve the pasta water before draining).

Step 7

Drain the pasta and place directly into the saute pan along with any pasta water needed to loosen the sauce.

Step 8

Stir well and add the freshly grated Pecorino Romano cheese.

Step 9

Once the pasta is cooked, taste for seasoning, season to taste and serve hot.