But if you're doing homemade.. do it good. It's worth being able to cook good.

Get yourself a can of san marzano whole tomatoes (28oz, big can . Reccomend Cento. )

1 pack of your favorite spaghetti ( If you don't have a favorite - Barilla or an imported Italian brand. )

1 whole pack of bacon, diced (1cm)

1 onion ( I like adding onion and garlic, but it's not necessary. )

2-3 cloves of garlic , crushed with the flat of a knife

1 cup of shredded italian cheese blend ( Mozz, Parm, Romano, Provalone or whatever you like. Needs Parm though. )

Olive Oil

Salt

Red Pepper

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Start up salted water for your pasta.

Dice the bacon. Chop the onion into about 1cm pieces. Crush the tomatoes in a bowl with your hands (FFS don't use a goddamn blender). Mince the garlic.

Fry up the bacon in a sautee pan with plenty of olive oil till the fat renders. Throw in the onions. Fry them up until they start to brown. Throw in the garlic when the onion's browned, cook for about 30s. Dump the tomatoes in the bacon/onion mix. Season with Salt, Red Pepper to taste. Add the cheese. Turn down low.

When the water boils - Cook the spaghetti for 2 minutes UNDER the cook time.

Scoop out a laidle of water from your spaghetti pot. Drain the pasta, return to pot, add water back in. Dump all the the sauce in the pasta, stir good, warm it for about 2 minutes.

Eat like you're in effin Rome and enjoy it!

( Or just do this: https://cooking.nytimes.com/recipes/1023018-pasta-amatriciana )