• Cook the pasta: Follow the package directions to cook the spaghetti. Drain, reserving about 250 ml of the pasta water.

Prepare the sauce:

• In a heavy-based saucepan or high-sided skillet, heat the olive oil over medium heat until shimmering.
• Add the smoked bacon lardons and cook for 8-10 minutes until the fat renders out and the lardons turn golden.
• Add the diced onion and minced garlic with about a teaspoon of salt. Cook until softened and fragrant, about 5 minutes.
• Stir in the tomato paste and cook for about 2 minutes.
• Pour in the passata or chopped tomatoes and bring to a simmer. Adjust seasoning as needed. If the sauce is too thick, add reserved pasta water a spoonful at a time until desired consistency is reached.
• Combine pasta and sauce: Toss the cooked spaghetti into the sauce to coat evenly.
• Serve: Divide the pasta among bowls and top with grated Grana Padano and chopped parsley. Optionally, add freshly ground black pepper.