2½ tablespoons lard or oil
1 onion, thinly sliced
5 ounces lean bacon, thinly sliced
½ cup dry white wine, optional
2 pounds ripe or canned tomatoes
1 teaspoon salt
Freshly ground pepper
1 pound spaghetti
¾ cup grated pecorino, or mixed Parmesan and pecorino cheese
Heat the lard or oil and saute the onion over a very low heat until soft. Add the bacon and fry it slowly for a few minutes. Moisten with white wine and continue cooking until it evaporates a little. Peel, chop and seed the tomatoes, then add them to the pan. Season to taste with salt and pepper, and cook over a brisk heat for not more than 15 minutes.
Bring a large pan of salted water to a fast boil. Lower the spaghetti into the water, stir well and cook until just tender.
Drain and dress the spaghetti immediately with the hot sauce, and sprinkle with the grated cheese.
Per serving: 468 calories, 14 g fat (5 g sat. fat), 22 mg chol., 67 g carb., 19 g protein, 682 mg sodium, 5 g fiber.