Time: 25 minuti
Difficulty: minima

Ingredients for 4 people:

350 g of integral caserecce without gluten
200 g of gluten-free sweet pancetta in a slice
1 white onion
1 dl of dry white wine
150 g of peeled tomatoes
150 g of Pecorino Romano D.O.P. grated
1 tuft of parsley
extra virgin olive oil
fine salt
coarse salt
chopped chilli
black pepper in grains

Method
Remove the bacon from the rind and cut into strips.
Peel the onion, divide it in half and slice it thinly; brown for 1 minute in a non-stick frying pan with 2 tablespoons of oil, then add the pancetta strips and cook until the fat part becomes transparent. Sprinkle with the wine, let it evaporate over a high heat, then add a pinch of pepper and a pinch of pepper and cook for another 2 minutes. Take the preparation with a skimmer and place it in a bowl.
Crush the peeled tomatoes with a fork to chop them, then transfer them to the bacon cooking pan and cook for about 5 minutes, until the peeled tomatoes have been removed; at the end, add a pinch of salt.
Meanwhile, cook the home in abundant boiling salted water; drain them al dente and transfer them to the pan with the tomatoes; add the pancetta with the onions and complete the cooking of the pasta, adding a few tablespoons of water, if necessary, and making everything taste well.
At the end complete, as desired, with an abundant ground pepper and pecorino.