1/3 pound pancetta in 1 piece, partially frozen
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
Scant 1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian parsley leaves
1 1/2 tablespoons red wine vinegar
3/4 cup tomato puree
3/4 pound spaghetti or bucatini
Freshly grated Parmesan (recommended: Pecorino Romano)
Start boiling the pasta after the onions have softened so that you have some starchy pasta water for your sauce. Putting the pancetta in the freezer for about 30 minutes will make it easier to slice.
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