Start with a very large pot of water, about 6 quarts. Bring it to a rapid boil. Add 2 tablespoons of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir. Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide to cook until just al dente, (about 10 minutes).

Drain the pasta. Just be sure to save about 1-½ cups of pasta water. If you have a pot with a colander insert, use it to drain the pasta. If not, drain the pasta in a colander set in the sink.

While the pasta is cooking, place the 1 tablespoon of the extra virgin olive oil and the bacon in a 1-quart saucepot over low heat (you don't want too much heat, or you'll scorch the bacon), and render the fat out for 10 to 25 minutes. When the fat is rendered out, place the bacon on paper towels, reserve the fat, and put it aside.

Heat the ¾ cup of extra virgin olive oil and 2 tablespoons of the bacon fat in a 7-quart pot over medium heat. When hot, add the onion, garlic, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper and cook stirring until the onion begins to caramelize for about 10 to 15 minutes. Add 1 teaspoon red pepper and swirl the pan to combine and cook for 30 seconds more.