1/4 cup – 55g guanciale – pork cheek
5/8 cup – 125g peeled tomato
5/8 cup – 90g spaghetti
3/8 cup – 40g pecorino cheese
1 fresh chilli pepper
Boil the water in the pasta.
Cut the cheek into fairly thick strips. In a large pan melt a small knob of lard, and add the guanciale with the chilli pepper cut into rounds. Fry for a few minutes until the pillow has taken on a golden colour.
Add the tomato and pepper, and cook over low heat for 30-35 minutes.
In the meantime, cook the pasta in salted water, keeping a few ladles in a small bowl.
Pour the pasta into the sauce, continuing to stir in the pan, until the sauce is well mixed with the spaghetti.
Remove from heat, add a little pecorino cheese alternated with small doses of water from the pasta, until a creamy sauce has formed.