Dish originating in Northern Latium.
Finely chop the onion and garlic, and cut the bacon into thin, short
strips.
Scald the tomatoes for 1 min in boiling water, then skin and remove the
seeds. Chop or slice. (If
you are using canned tomatoes put them through a sieve.)
Melt the butter in a wide skillet and cooked the chopped onion, garlic and
bacon over low heat
until golden brown.
Add the tomatoes and the red chili pepper.
Simmer over moderate heat, and discard the chili pepper when the sauce is
sufficiently spicy to
suit your taste.
Half cook the pasta and drain after about 6 min., reserving a little of the
cooking water.
Transfer to the cooking pan, add 1-2 tbsp grated Pecorino cheese and over
high fire stir gently
until the pasta is
cooked.
Dilute the sauce with some of the pasta cooking water if it is too
thick.
Serve with the rest of the grated Pecorino cheese.
Note: This recipe has been originally published in "The Great Italian Cookbook" compiled by the ITALIAN ACADEMY OF COOKERY, published by the International Culinary Society, New York.