Spaghetti all'Assassina

Cook Pete's Spaghetti until al dente in salted boiling water. Reserve some pasta water before draining.

Sauté onion, garlic, and chili in olive oil. Add pancetta and cook until browned. Stir in tomato paste and cook briefly.

Deglaze with white wine, simmer briefly.

Toss pasta with sauce. Adjust consistency with pasta water if needed.

Season with salt and black pepper.

Garnish with pecorino romano cheese and chopped parsley.