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1
Place the pasta cooking pot filled with abundant water over a lively flame while you prepare the sauce.
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2
In a saute pan over a medium flame, heat the salt pork, permitting it to color and crisp and give up its perfumed fat.
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3
With a slotted spoon, remove the crisped salt pork and leave it to rest on absorbent paper towels.
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4
In the remaining fat, saute the onion until translucent, taking care not to let it color, and add the crushed chile, stirring it about with the onion.
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5
Remove the pan from the flame.
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6
The water should be boiling and ready to receive the pasta now.
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7
Add the sea salt to the boiling water with the pasta, cook it to al dente, and drain.
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8
Reserve 1/2 cup or so of its cooking water.
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9
The pasta should still be somewhat wet.
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10
Place it in a warmed, shallow bowl.
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11
Pour the onion over the pasta along with 1 cup of the pecorino and several tablespoons of the pasta cooking water.
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12
Grind pepper very generously over all and toss the pasta, coating each strand.
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13
Strew the pasta with the crisped salt pork and grind over more pepper.
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14
Present the pasta, passing the remaining pecorino and the pepper grinder.
