• In a large saute` pan add 3 Tbs of EV olive oil.
  
• Chop the onion finely and saute` it in the oil.
  
• Add the pancetta and let it brown slightly.
  
• Add the white wine and let the alchool evaporate.
  
• Add the crushed tomatoes, the peperoncino and the basil.
  
• Cook for another 10 minutes.
  
• Boil the spaghetti very "al dente" and pour into the saute` pan.
  
• Add 3 Tbs of pecorino romano and mix for 2-3 minutes.
  
• Serve by adding a generous sprinkle of pecorino romano.

Buon Appetito!