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In a hot pan, sweat picnic bacon/guanciale.
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Remove half of the bacon/guanciale, set aside.
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From the same pan, add olive oil, onion and garlic. Sauté until aromatic.
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Add pepper flakes continue sautéing.
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Add crushed tomatoes and let it simmer until reduced.
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Add basil leaves and half of the parsley. Add the spaghettini. Stir until spaghettini is well covered with sauce.
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Topped with the remaining parsley and bacon/guanciale. Serve.