1 ½ cup – 180g spaghetti
2 cups – 240g peeled tomatoes
½ cup – 100g pork jowl guanciale
½ cup – 60g pecorino romano
½ tbsp – 3.5g black pepper
½ tsp – 2.5g lard
Salt (to cook pasta)
Chilli pepper to taste (optional)
Heat the lard in a large pan. Add the bacon cut into strips, and fry it until it is golden brown, but not too crispy.
Add the tomato and chilli (optional), and cook for about 25-30 minutes on the simmer.
Add the spaghetti al dente to the sauce, add black pepper and sauté in a pan.
Remove from heat, add the pecorino. Serve hot and sprinkle with a little more pecorino.