Ingredients
1 lb pasta
28 oz can tomatoes
1 red onion, finely diced
3 garlic cloves, minced
8-12 oz. guanciale (bacon or pancetta for substitute)
6-8 oz. pecorino cheese, plus more for the table
2 tbsp extra virgin olive oil
1/2 cup dry white wine
Red pepper flakes to taste
Salt to taste
Chopped flat leaf parsley, optional
Preparation
Cut guanciale into thick cubes and put them in a dutch oven with oil and a bit of red pepper flakes. Cook on medium-low until most of the fat has rendered. Remove guanciale cubes and set them aside. Remove fat as needed.
Add guanciale, garlic and onion to fat and saute over medium-high heat until lightly browned. Add a little wine and saute until nearly dry.
Add tomatoes, with a bit of salt, on high for a few minutes and then simmer until sauce is ready, about 10-15 minutes.
Meanwhile boil the pasta “al dente” and add to sauce. Mix with half of pecorino cheese and parsley, if used. Serve immediately topped with the leftover pecorino cheese.
