Spaghetti with Red Onion and Bacon

INGREDIENT:

Kosher salt 

Freshly ground pepper

1 pound(s) spaghetti 

 1 1/4 pound(s) pork belly, cleaved 

 1 medium red onion, diced 

 1 can(s) (28-ounce) entire peeled tomatoes, puréed and strained 

 1/8 teaspoon(s) red pepper drops 

 1 1/2 ounce(s) Pecorino Romano, groun

Directions

Bring a substantial pot of salted water to a bubble. Cook spaghetti as per bundle headings. Then, heat an

expansive skillet over medium heat and cook pork belly until delicate, something like 5 minutes. Include red onion and cook until translucent, something like 10 minutes. Include tomatoes and red pepper pieces. Diminish hotness to medium-low and cook until sauce is marginally decreased, around the range of 8 minutes. 

 Strain spaghetti, holding 1/4 container pasta water. Add spaghetti and pasta water to sauce, and hurl. Season with salt and pepper. Sprinkle with pecorino romano