Cook the Pancetta: In a Teflon pan with a lid, sauté the pancetta in the olive oil until the pieces start to colour.

Add the Onions: Add onions, sliced into very thin pieces, and mix well.

Add the Peperoncino: Crumble the peperoncino into the pan, and cover with the lid.

Simmer the Sauce: Allow the mixture to simmer on low heat for 45 minutes. The onions should become completely soft but not overly brown. Occasionally add a bit of water to prevent browning.

Cook the Spaghetti: In the meantime, cook the spaghetti in salted water until al dente, drain, and mix in the sauce.

Serve and Enjoy: Serve the spaghetti with the sauce, and enjoy your simple but delightful meal.