Fry the onions in the olive oil in a pan over high heat until golden brown stirring with a wooden spoon.
Add the pancetta which was diced into 5 millimetre cubes and stir with a wooden spoon until slight browned all over (one minute).
Lower the heat and add the white wine and allow to simmer for about 5 minutes until nearly evaporated.
Add the tomato sauce and allow to simmer for about 20 minutes on a very low heat. Stir occasionally.
In the meantime bring a large pan half filled with water to the boil. Once boiling add salt according to your taste. When the water resumes bubbling throw in the spaghetti. Ensure all the pasta is completely submerged in the hot water. Stirring with a long wooden spoon may help. When the water starts bubbling again take the time. Allow to cook over high heat for the time written on the packet for "al dente" result (usually around 8 minutes). Drain the spaghetti into a colander and immediately return to the sauce pan. Toss the spaghetti in the sauce and serve.
Grated pecorino cheese may be sprinkled over the pasta dish.
Make sure to use an Italian brand of spaghetti for best results.
If pancetta cannot be obtained a second best choice would be bacon. Buy it whole and not sliced.
|Serving Size: 1 Serving (304g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (23%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 17mg||5 %|
|Sodium 751.3mg||26 %|
|Potassium 721.2mg||19 %|
|Total Carbohydrate 102.7g||30 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 96.6g|
|Protein 20.9g||30 %|
Powered by: USDA Nutrition Database
Calories per serving: 657
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