(Courtesy of Chef Salvador Passalacqua of Dimaio's Ristorante)

Bring 4 quarts of cold salted water to a boil. While the water is boiling, heat 3 tablespoons of olive oil in a pan and render the pancetta for 2 to 3 minutes, until it is golden and most of the fat has rendered out. Remove pancetta from the pan and set aside. In the rendered fat and oil that remains, saute the onion until lightly golden. Crush the plum tomatoes and add along with the pancetta, salt, pepper and red pepper flakes. When the water is boiling, add pasta. Cook the sauce and the pasta for about 8-10 minutes, until the pasta is al dente. Meanwhile, slice basil into a chiffonade and add to the sauce at the last minute (reserve some for garnish). Drain pasta, and reserve pasta water. Toss spaghetti with the sauce and Pecorino Romano in the pan. Add some of the pasta water (about 1/4 cup), if desired, to loosen the sauce. Serve in a pasta bowl and garnish with basil and some more cheese.