1. Place the bacon in a fry pan and gradually increase the heat until crispy and golden.
  2. 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.
  3. 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.
  4. 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.
  5. Once the pasta is cooked, add it to the sauce, with some of the the cooking water and toss to combine.
  6. Serve with freshly grated Pecorino cheese and sprinkle with the crispy bacon.