First, finely dice your onion and chop your bacon.
Pour a large glug of olive oil into your pan and add in your onions. Cook on a medium heat for 5 mins until translucent and very soft, but not brown.
Add in your bacon, then cook for 5 mins until lightly browned and crispy.
Deglaze your pan with the white wine and scrape down the bottom. Cook this for 3 mins until the wine has reduced.
Add in your plum tomatoes and allow this to bubble down for 15 mins.
Get a pan of water boiling and heavily season with salt. Add in the spaghetti and cook for 4 mins. Add a cup of pasta water into the tomato sauce.
Add the chilli flakes into the tomato sauce and give it a good mix. Season with salt and pepper.
When the pasta is cooked through, but still al dente, add it straight into the saucepot.
Give it a good mix so the pasta is well coated in the sauce.
Serve this up in your bowls using your tongs to twirl the pasta. Serve with a healthy grating of pecorino cheese and enjoy.