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Ingredients

1 pound spaghetti 3 tablespoons extra-virgin olive oil, divided, or more if needed 1 onion, finely chopped 7 ounces pancetta bacon, diced 2 cups passata (crushed tomatoes) 1 tablespoon water, or more as needed ½ teaspoon white sugar 2 tablespoons grated Parmesan cheese 1 pinch red pepper flakes, or to taste salt and freshly ground black pepper to taste

Nutrition Info

662.4 calories carbohydrate: 97.2 g cholesterol: 19.8 mg fat: 19.7 g fiber: 6.5 g protein: 24 g saturatedFat: 4.4 g servingSize: - sodium: 615.7 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar, cook until sauce has thickened, 10 to 15 minutes
Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

4 servings

This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.