• Bring a large pot of water to a boil. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. • Carefully discard all but a thin layer of bacon fat from pan. • Once bacon is cool enough to handle, roughly chop.

• While bacon cooks, peel and mince or grate garlic. Halve, peel and mince onion.

• Return pan with reserved bacon fat to medium heat. Add garlic, a pinch of chili flakes, and pepper (if pan seems dry, add a drizzle of olive oil). Cook, stirring, until fragrant, 30-60 seconds. • Add onion; season with salt (we used 11/2 tsp; 1 TBSP for 4 servings). Cook, stirring frequently, until softened, 6-8 minutes. • Add Colavita crushed tomatoes, bacon, and 1/8 tsp sugar (1/4 tsp for 4); bring to a simmer and cook, stirring occasionally, until sauce thickens, 12-15 minutes more.

• Once sauce has simmered 4-5 minutes, add Colavita spaghetti to pot of boiling water. Cook, stirring occasionally, until just al dente, 8-10 minutes (pasta will finish cooking in Step 5). • Reserve 1 cup pasta cooking water (11/2 cups for 4 servings), then drain.

• Add drained spaghetti and 1/2 cup reserved pasta cooking water (3/4 cup for 4 servings) to pan with sauce; cook, tossing occasionally, until pasta is evenly coated, 1-2 minutes. TIP: If needed, stir in more pasta cooking water a splash at a time. • Taste and season with salt and pepper if desired.

• Divide pasta between bowls. Sprinkle with Parmesan and remaining chili flakes if desired. Serve. Bacon is fully cooked when internal temperature reaches 145°.