1 pound spaghetti, cooked and drained

For sauce
1/4 pound bacon, diced
1/2 cup chopped onion
1/4 cup dry white wine
1 pound tomatoes, peeled and chopped
1/2 teaspoon freshly ground black pepper

For garnish
1 cup grated Pecorino or Parmesan cheese

In a saucepan, cook the bacon and onion until browned.

Add the wine; cook until almost evaporated.

Mix in the tomatoes and pepper; cook over low heat 20 minutes.

Taste for seasoning.

Pour over the hot spaghetti and sprinkle with the cheese.

Serves: 4-6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Antonio Jose Velasquez: View of San Antonio del Oriente

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