Spaghettini all'Amatriciana

Cook spaghettini in a pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup of the cooking liquid. Return pasta to pot.

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and stir for 30 seconds.

Add bacon and crushed red pepper. Sauté until bacon is crisp, about 4 minutes.

Add tomatoes and sauté until soft, about 4 minutes.

Transfer tomato mixture to the pot with pasta. Add 3/4 cup cheese and 2 Tbsp basil.

Toss over medium heat until cheese melts and sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry.

Season with salt and pepper.

Transfer to serving bowl and sprinkle with remaining tablespoon of basil. Serve with remaining cheese alongside.

Cook pancetta in a skillet with olive oil over medium heat until golden brown.

Add wine and reduce well.

Add tomatoes, crush them, and cook for 20-30 minutes.

Put cooked pasta in a serving bowl and add half the tomato mixture.

Dump everything into the warm skillet to mix all together.

Add cheese and serve.