Recipe

cut the guanciale into small squares, eliminating the rind

toast the guanciale in a pan over medium heat, frying it for about 5 minutes and stirring frequently so as not to burn it

Shade with white wine and continue to cook for another 5 minutes

put a saucepan with water in a ratio of 1 to 3 to the pasta over high heat and bring to the boil

grate the pecorino romano cheese and put it in a cup

drain the guanciale leaving the fat in the pan

add the peeled tomatoes to the pan containing the fat and cook for 10 minutes, adding salt to personal taste (add chilli pepper if desired)

pour the pasta into the pot with boiling water and drain it one minute before cooking

pour the guanciale into the pan with the sauce, add olive oil if necessary

pour the pasta into the pan and stir in by adding grated pecorino romano

plate and serve with a glass of red wine