In a nonstick pan, gently fry the diced beef bacon in the olive oil for 7 minutes, stirring constantly. Remove a bit of the excess fat, then add the onion and garlic and cook for another 5 minutes. Add the grape, then the tomatoes and a pinch of crushed pepper and salt. Cook for 10 minutes over medium heat. Cook the pasta in salted water until “al dente” and drain. Then add it to the sauce and toss for a few minutes. Serve with a sprinkling of grated Pecorino cheese.