In a pot, heat up 1 tbsp. olive oil and sauté the bacon for 2-3 minutes until brown.
Add another 3 tbsp. olive oil and sauté the onion for 2 minutes.
Add the chili powder and garlic and sauté for 1 minute. Pour in the wine.
Once the alcohol has evaporated, add the grated tomatoes, salt, freshly ground pepper and lower the heat. Allow the sauce to simmer for 15-20 minutes, until the sauce thickens.
In the meantime, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Spaghetti No7. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and put the pasta in the pot with the sauce and stir.
Serve immediately, sprinkled with grated Pecorino cheese.