Fettuccine all’Abruzzese

Peel and chop the onion, dice the beacon and fry lightly both the ingredients in a pan with a dash of oil. In the meanwhile, once cleaned and rinsed, chop the parsley, then add it to the softened onion, with the basil.Season with salt and pepper and simmer over a gentle heat for 40 minutes, ladle some warm water over the bacon mix from time to time, to prevent the sauce from reducing.In the meanwhile cook the fettuccine in a pan with boiling salted water and drain al dente; toss them in a serving dish and mix with the sauce; mix well and serve with some grate pecorino aside.