3 oz Guanciale cut into small dice
2 T extra virgin olive oil
red pepper flakes to taste
salt & freshly ground pepper to taste
2 cans good quality Italian plum tomatoes, hand-crushed
1 pound spaghetti, bucatini, or other long pasta
Pecorino Romano and/or Parmigiano Reggiano, grated, to taste
Bring a large pot of heavily salted water to the boil. Meanwhile, heat a large sauté pan over medium heat and add the olive oil and guanciale; cook until golden brown. Stir in the red pepper flakes and cook till just fragrant. Add the crushed tomatoes and simmer gently, uncovered, for about 25 minutes. Meanwhile, cook the pasta until just al dente. Drain the pasta and add directly to the sauce. Toss together until the pasta is well coated and top with grated cheese.