Cut the rind off the guanciale and cut the meat into strips about 1 cm wide and 0.5 cm thick. Crush the canned tomatoes by hand or with a fork (scald, peel, deseed and chop fresh San Marzano tomatoes). Grate the pecorino.

Ingredients

• 125 gPork, fresh, variety meats and by-products, jowl, raw
• 2 5 ml teaspoonOil, olive, salad or cooking
• 50 mlAlcoholic beverage, wine, table, white
• 400 gTomatoes, red, ripe, canned, packed in tomato juice, no salt added
• 1 gPeppers, hot chile, sun-dried
• 2.5 gSalt, table
• 100 gCheese, romano

Method

1. Cut the rind off the guanciale and cut the meat into strips about 1 cm wide and 0.5 cm thick. Crush the canned tomatoes by hand or with a fork (scald, peel, deseed and chop fresh San Marzano tomatoes). Grate the pecorino.
2. Heat the oil in a frying pan (ideally iron) and fry the guanciale over low heat for 6–8 minutes until the fat turns translucent and the strips start to turn golden.
3. Pour in the wine and let it evaporate for 2–3 minutes. Lift out the golden strips with a slotted spoon and keep them warm; leave the fat in the pan.
4. Add the tomatoes, salt and the piece of chilli to the same pan and cook over medium heat for about 15 minutes (10–20 minutes depending on how juicy the tomatoes are) until the sauce is thick and creamy and the fat separates at the edges.
5. Return the guanciale to the sauce, stir and heat through for 5 minutes; adjust the salt.
6. To serve, toss the sauce with pasta cooked al dente, add most of the pecorino off the heat and toss again; sprinkle the rest on top. One serving of sauce goes with one serving of pasta (about 80–100 g dried).