1 lb spaghetti
5 slices center cut bacon cut width-wise into thin strips
2 palmfuls pecorino romano cheese
2 large onions cut into long strips
Red hot chili flakes
4 tablespoons olive oil,
2 tablespoon low-fat maple syrup
2 tablespoon sugar
Heat a skillet with 2 tablespoons oil.
Add onion and bacon to skillet and cook on Medium-low heat until the onions start to become clear and the bacon has had the chance to cook without crisping. Add syrup, sugar and salt and mix well with a wooden spoon. Lower heat to Low, add the pepper flakes and let sit for 30 minutes turning every once in a while as it caramelizes.
Boil salted water and cook spaghetti as directed on the box minus a minute for a firm al dente. Drain pasta and add to the skillet with 2 tablespoons of olive oil and toss with tongs. Make sure the oil covers the pasta and the onions and meat have evenly distributed. Add the cheese and toss some more.
Plate and sprinkle with romano.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post