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Place the bacon in a fry pan and gradually increase the heat until crispy and golden.
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Once cooked, remove the bacon from the pan ensuring you keep some of the bacon fat in the pan to cook with. Place bacon on to a paper towel and set aside.
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Add a little oil to the fry pan and begin to fry the garlic and chili until lightly golden. Then add in the tomatoes and cook for 20 minutes on a medium to high heat, stirring occasionally and sea-son with salt.
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While the sauce is in its last 6-8 minutes of cooking, in a pot of boiling salted water, add the pasta and cook as per packet directions.
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Once the pasta is cooked, add it to the sauce, with some of the the cooking water and toss to combine.
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Serve with freshly grated Pecorino cheese and sprinkle with the crispy bacon.
