Spaghetti With Creamy Pancetta Sauce

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3 tablespoons extra-virgin olive oil

3/4 pound thinly sliced pancetta or guanciale, cut into 1-inch pieces

1 medium onion, finely chopped

3 large plum tomatoes, chopped

1 tablespoon tomato paste or sundried tomato paste

1 small fresh red chile, seeded and minced, or 1/2 teaspoon crushed red pepper

1 pound spaghetti

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/2 cup freshly grated Pecorino-Romano cheese

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