umn_text title=”Method of Preparation” disable_pattern=”true” align=”left” margin_bottom=”0″]1. Boil tomatoes until soft enough to remove skin.
2. Cut into small pieces, leaving the seeds and inner pulp intact.
3. Heat oil in a pan, sauté pancetta until transparent.
4. Add the diced onion and sauté for 1 minute, then add in the tomatoes.
5. Simmer over low heat.
6. Boil salted water and cook spaghetti for 8-10 minutes then drain.
7. Place the drained spaghetti in a warm bowl.
8. Remove hot pepper from sauce.
9. Pour ½ of the sauce and ½ of the Pecorino over the spaghetti and mix well.
10. The pour remaining sauce and Pecorino over top, serve immediately.[/vc_column_text]