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In a frypan over a medium heat, cook bacon until crispy and fat has rendered.
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Remove bacon, add brown onion to the bacon fat, cook until onions have softened. Remove from the pan and allow to cool.
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Place mince into a large mixing bowl with cooked onion, bacon, cheese, breadcrumbs, Italian herbs and a pinch of sea salt. Mix together the with a pinch of salt. Once evenly mixed roll into golf ball sized balls.
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Heat a large frypan over a high heat. Add a drizzle of olive oil, the meatballs, turning often until browned all over and then remove from the frypan.
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Place pan back on the heat and add the nduja, cook until the fat splits from the meat. Add onion and cook until softened.
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Next, add garlic and fry for a minute, then pour in tins of tomato and splash of water. Bring to the boil then turn down to a simmer.
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In a pot of boiling salted water, add the pasta and cook as per packet directions.
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Add the meatballs into simmering tomato sauce to gently finish cooking.
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Add cooked spaghetti to meatballs and sauce, gently mix together to coat the pasta in the sauce.
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Finish with a sprinkle of parmesan and basil leaves.
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Serve and enjoy with family and friends!
