AT A GLANCE
|01||Sauté guanciale in a large frying pan over medium heat until starting to brown (5-7 minutes). Add oil, onion and garlic, sauté until tender (3-5 minutes). Add chilli and tomato, reduce heat to low and simmer until slightly reduced (15-20 minutes). Season to taste and keep warm.|
|02||Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (7-10 minutes). Drain, toss through tomato sauce and serve hot, scattered with Pecorino Romano.|
Note Guanciale is cured meat from the side of the pig's face, available from select butchers and delicatessens. If unavailable, substitute mild pancetta.