Cook the bacon

• Heat the olive oil in a large frying pan over medium heat.
• Add the sliced bacon and cook until crisp and golden.

Soften the onions

• Add the diced onions to the pan with the bacon fat.
• Season with the oregano, salt and pepper and cook until soft and translucent.

Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Build the sauce

• Stir the tomato paste into the onions and bacon and cook briefly.
• Pour in the heavy cream and add the red chili flakes.
• Simmer gently until the sauce thickens.

Combine and finish

• Add the drained pasta to the sauce and toss to coat, loosening with a splash of cooking water if needed.
• Stir in the grated parmesan and chopped parsley.
• Serve hot with extra parmesan and pepper.