• 2 tablespoons Rao’s Extra Virgin Olive Oil
• 1 small chopped onion
• 8 ounces pancetta (or substitute unsmoked bacon), diced
• 1 can of Rao’s Imported Italian Peeled Tomatoes
• Salt and freshly ground pepper
• 2 tablespoons chopped thyme
• 1 lb. Rao’s Spaghetti Pasta
• 1 cup freshly grated Pecorino Romano Cheese

In a skillet over medium-high heat, warm the Rao’s Extra Virgin Olive Oil.  Add the onion and pancetta, and sauté until browned, about five minutes.  Lower the flame, add Rao’s Imported Italian Peeled Tomatoes, and cook for another five minutes.  Season with salt and pepper, and add the thyme.  Meanwhile, bring a large pot of water to a boil.  Add salt and Rao’s  Spaghetti, and cook until al dente.  Drain the pasta, and add it to the skillet, add the cheese, adjust seasonings, and toss well.

Serves 4