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PdfPut a large pot of water on the heat and salt it thoroughly.
Heat the olive oil in a large frying pan over medium heat.
Dice the bacon or guanciale and add it to the pan. Sauté until slightly browned.
Dice the onion and add it to the pan with the bacon. Sauté until golden.
Finely chop the garlic and add it to the pan with the onions. If using chilli flakes, add them at this point.
Sauté the garlic for a minute, but do not allow it to brown.
Add the tomato paste or tomatoes, and pepper paste. Season with salt and pepper.
Start cooking the spaghetti while the sauce cooks, until they are al dente. The sauce should not be too thick; it can be diluted with the pasta water.
Drain the pasta in a colander (reserving half a cup of the cooking water) and add it to the pan with the sauce.
Toss the pasta with the sauce until coated, thinning the sauce if too dry. Bring to a boil together.
When serving, drizzle some good olive oil over the top, grind in the fresh pepper, and sprinkle over the cheese and parsley.