Ingredients:

• 320g spaghetti

• 150g guanciale (pancetta can be used as a substitute)

• 400g canned peeled tomatoes (or fresh San Marzano tomatoes, if available)

• 1 small dried red chili pepper (peperoncino)

• 1/2 white onion (optional, as many traditionalists omit it)

• 100ml dry white wine

• 50g Pecorino Romano cheese, grated

• Extra virgin olive oil (optional, as guanciale renders enough fat)

• Salt for pasta water

• Freshly ground black pepper

Instructions:

1. Prepare the Guanciale: Cut the guanciale into small, even cubes or strips. In a large pan, heat a drizzle of olive oil (if using) over medium-low heat. Add the guanciale and cook slowly until the fat has rendered and the guanciale is crispy. This should take about 10-15 minutes. Once crispy, remove the guanciale from the pan and set it aside, leaving the rendered fat.

2. Make the Sauce: If using onion, add it to the pan with the guanciale fat and sauté until soft and translucent. Add the dried chili pepper. Pour in the white wine and let it evaporate completely.

3. Add the Tomatoes: Add the canned peeled tomatoes to the pan. Break them up with a wooden spoon. Season with a pinch of salt and black pepper. Let the sauce simmer on low heat for about 15-20 minutes, allowing the flavors to meld.

4. Cook the Pasta: While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package instructions until al dente.

5. Combine and Serve: Drain the spaghetti and add it directly to the pan with the sauce. Add most of the crispy guanciale back into the pan. Toss everything together vigorously, adding a tablespoon of pasta water if the sauce seems too thick. Turn off the heat and stir in most of the grated Pecorino Romano cheese.

6. Final Touches: Serve immediately, garnished with the remaining crispy guanciale, extra Pecorino Romano cheese, and a fresh crack of black pepper.