¾ lb (340 g) spaghetti

¼ lb (115 g) bacon or guanciale (see note), chopped

2 tbsp (30 ml) olive oil

1 garlic clove, chopped

1 tsp red pepper flakes

½ cup (125 ml) white wine

1 ½ cups (105 g) Pecorino cheese, grated (or Parmesan cheese)

In a large pot of salted boiling water, cook the spaghetti until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain and lightly oil the pasta.

In a large non-stick skillet over medium heat, brown the bacon in the oil. Season with pepper. Add the garlic and pepper flakes. Cook for 2 minutes. Deglaze with the wine and let reduce for 1 minute.

Add the spaghetti, cheese and half of the reserved cooking water. Stir and cook over low heat for 1 minute or until the sauce thickens and sticks to the pasta. Adjust the seasoning. Add more cooking water, if needed. Serve immediately.

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