 If you visit Rome, you HAVE to eat pasta all'amatriciana, at least for 1 time! It's very typical and as it's done with tomato, onion and bacon... I believe it pleases quite everyone! This recipe was originally done using "guanciale" (the formal translation would be pillow!), a part of the pork. Nowadays it's common to use "pancetta" (bacon), even if the true romans prefer the one that is not smoked. I myself use often the smoked one and I assure you it's good and won't leave your guests disappointed.
Ingredients (4 people):
• 400gr durum wheat pasta (the original recipe asks for bucatini, but as I imagine it's not so easy to find everywhere, use the pasta you prefer. Who prefer the long pasta, huge spaghetti will fit well. If you like short one, tortiglioni or rigattoni will give you eccellent results);
• 1 medium to big onion;
• 200gr of bacon (smoked or not);
• extra virgin olive oil;
• grated pecorino cheese;
• peperoncino (red pepper);
• 800gr pealed tomatoes (2 cans);
• salt.
How to do it:
Mince the bacon and put it into a pan together with the extra virgin olive oil to melt together. Mince the onion and as the mix inside the pan begins to colour, add the onion and mix it all. Let it colour and then add a small piece of peperoncino and the pealed tomatoes. Let it cook for about 1/2 an hour, mixing once in a while, with medium gas. Cook the pasta in salted water and mix it with the seasoning, adding grated pecorino. Buon appetito! | 
