Spaghetti alla Matriciana




1/2 Lb - Spaghetti
o          1/2 Cup - Guanciale or Pancetta
o          3 Cups - Crushed tomatoes
o          1/2 Cup - White wine
o          1 Medium onion
o          1/2 Cup - Pecorino romano
o          1 Peperoncino
o          2 Leaves fresh basil
o          EV olive oil
o         
o          In a large saute` pan add 3 Tbs of EV olive oil.
o          Chop the onion finely and saute` it in the oil.
o          Add the pancetta and let it brown slightly.
o          Add the white wine and let the alcohol evaporate.
o          Add the crushed tomatoes, the peperoncino and the basil.
o          Cook for another 10 minutes.
o          Boil the spaghetti very "al dente" and pour into the saute` pan.
o          Add 3 Tbs of pecorino romano and mix for 2-3 minutes.
o          Serve by adding a generous sprinkle of pecorino romano.