Step 1

In a non-sick pan, add your olive oil, heat up gently, then add guanciale and your chilly.

Step 2

Leave to cook until the fat is translucid and the guanciale crisp

Step 3

Degrease with white wine, turn the heat slightly up and let evaporate

Step 4

Take away the guanciale and leave it to rest off the heat

Step 5

Add peeled whole tomatoes to your pan and let cook

Step 6

In the meanwhile, cook the spaghetti in a generous amount of salted boiling water.

Step 7

Just before draining your spaghetti, get rid of the chilly peppers, add guanciale back to the pan and throw in the spaghetti

Step 8

Coat well adding a tiny bit of the pasta cooking sauce if needed

Step 9

Add pecorino, serve hot.