3/4 lb (375 g) spaghetti

2 onions, chopped

1/4 lb (115 g) smoked prosciutto (speck) or guanciale, finely chopped (see note)

3 tablespoons (45 ml) olive oil

3 cloves garlic, finely chopped

2.1/2 to 1 teaspoon (5 to 5 ml) crushed red pepper flakes

2 cups (500 ml) tomato sauce or tomato purée

1/2 cup (125 ml) chopped parsley

1/2 cup (125 ml) grated Pecorino Romano cheese

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside 125 ml (1/2 cup) of the cooking water.

Meanwhile, in a large skillet, brown the onions and prosciutto in the oil. Add the garlic and pepper flakes and cook for 1 minute. Add the tomato sauce and bring to a boil. Season with salt and pepper.

Add the pasta and parsley and toss to combine. Add a little of the cooking water if needed. Season with salt and pepper. Pour into a serving dish and garnish with cheese.

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