1. In a frypan over a medium heat, cook bacon until crispy and fat has rendered.
  2. Remove bacon, add brown onion to the bacon fat, cook until onions have softened. Remove from the pan and allow to cool.
  3. Place mince into a large mixing bowl with cooked onion, bacon, cheese, breadcrumbs, Italian herbs and a pinch of sea salt. Mix together the with a pinch of salt. Once evenly mixed roll into golf ball sized balls.
  4. Heat a large frypan over a high heat. Add a drizzle of olive oil, the meatballs, turning often until browned all over and then remove from the frypan.
  5. Place pan back on the heat and add the nduja, cook until the fat splits from the meat. Add onion and cook until softened.
  6. Next, add garlic and fry for a minute, then pour in tins of tomato and splash of water. Bring to the boil then turn down to a simmer.
  7. In a pot of boiling salted water, add the pasta and cook as per packet directions.
  8. Add the meatballs into simmering tomato sauce to gently finish cooking.
  9. Add cooked spaghetti to meatballs and sauce, gently mix together to coat the pasta in the sauce.
  10. Finish with a sprinkle of parmesan and basil leaves.
  11. Serve and enjoy with family and friends!