Spaghetti al'Amatriciana

• 2 tbsp Olive oil
• 100 grams Pancetta (bacon), cut into small cubes
• 300 ml Tomato sauce - see
• 1/2 small Onion (sliced)
• 133 ml White wine
• 50 grams Pecorino cheese (or any melting cheese)
• 250 grams Spaghetti (thick type)

1. Cut the pancetta (or bacon) into small cubes.
2. Heat olive oil in a pan, and saute the pancetta slowly over medium heat.
3. When the pancetta is crispy, add the sliced onion and stir fry for 30 seconds or so.
4. Add white wine, turn the heat up to high, allowing the liquid in the pan to evaporate quickly.
5. When most of the liquid has evaporated and the contents of the pan look like they did before the wine was added, the crispy pancetta has absorbed all the goodness of the wine.
6. You can leave the pan for steps 3 and 4, so grate the cheese in the meantime (see Helpful Hints below).
7. Add tomato sauce to the pan and heat through.
8. Add grated cheese.
9. When the cheese has melted and blended, mix the sauce with al dente spaghetti and it's done.
10. Taste and adjust the seasoning after mixing the sauce and pasta together.
11. The saltiness of the ingredients should be enough, though.

olive oil, bacon, tomato sauce, onion, white wine, pecorino cheese

Taken from cookpad.com/us/recipes/158844-spaghetti-alamatriciana (may not work)