Parboil 150 g of bacon for 2- 3 minutes, dry it and cut into strips. Brown the bacon in 2 spoons of olive oil with 1 medium chopped onion. Then add 300 g of tomato pulp and salt and cook on a medium flame, stirring often. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of bucatini according to the instructions on the packet and then stir in the sauce. Serve with grated Pecorino cheese and freshly ground pepper.