Created by Julie Van Rosendaal
Cook the pasta according to the package directions, timing it slightly under so that it finishes cooking in the sauce.
In a large skillet, cook the bacon until the fat starts to cook off; add the onion and sauté until the onion is soft and the bacon is crisp. Drain half the bacon fat.
Add the tomatoes and cook until they break down and the sauce thickens. Add the chili powder, salt and pepper. If it seems thick, thin it with a little of the hot pasta cooking water. Drain and add the pasta to the skillet; toss to coat, adding a small handful of Parmesan and serve with extra Parmesan at the table.