for 4 person

Sauce

80 g	bacon strips, cut into thirds
1	red onion, thinly sliced
2	garlic clove, pressed
1 tin	chopped tomatoes (approx. 400 g)
1 ½ tsp	smoked paprika
1 tsp	sugar
½ tsp	salt
a little	pepper

Spaghetti

400 g	spaghetti
	salted water, boiling
30 g	Pecorino romano (or parmesan), roughly grated

How it's done

Sauce

Gently fry the bacon in a non-stick frying pan until crispy, drain on kitchen paper and set aside. Wipe away the cooking fat, sauté the onion and garlic in the same pan. Add the tomatoes, paprika and sugar, season. Cover and simmer for approx. 15 mins.

Spaghetti

Cook the spaghetti in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the spaghetti. Add the spaghetti, reserved cooking water and bacon to the sauce, mix. Serve with the cheese.

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