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PdfCombine the onion, carrot, celery, and garlic in a food processor, and pulse to make a coarse vegetable paste or pestata.
Heat the olive oil in a large skillet over medium heat. Add the bacon, and cook until almost crisp, about 7 minutes.
Add the pestata and cook, stirring occasionally, until it dries out and begins to stick to the bottom of the pan, about 6 minutes.
Season with salt and the peperoncino.
Add the tomatoes, rinsing out the can with water and adding to the sauce.
Bring sauce to a simmer, and cook until thickened, about 15-20 minutes.
Place cooked pasta in the pan with the sauce, add chopped parsley and a drizzle of olive oil.
If the sauce seems dry, add some pasta water to the sauce.
Remove the pan from the heat and add the cheese or cream and toss.
Plate the pasta, spoon some sauce over the pasta, and serve with Locatelli.