Step 1

In a large pan that will also fit the pasta, throw in the guanciale. Bring the pan to medium heat and cook the guanciale until crispy, about 10-15 minutes.

Step 2

Once gunaciale is crispy, add white wine and deglaze. Let the alcohol evaporate off, a few minutes.

Step 3

Remove the guanciale from the pan and set aside, but keep the rendered fat in.

Step 4

While guanciale is cooking, bring a pot of water to boil. Add salt when it comes to a boil.

Step 5

Mash the tomatoes with a fork or your hands and add them to the pan with the rendered guanciale fat. Add chilii pepper, black pepper to taste, along with a little bit of salt (very little). Let the sauce cook for 20-25 minutes, until reduced.

Step 6

When there are about 10-12 minutes left for the sauce to finish cooking, add the pasta to the boiling water. Cook the pasta until just before al dente. This is important because the pasta will finish cooking in the pan.

Step 7

Add the guanciale back to the sauce.

Step 8

Add the pasta to the pan with the tomato sauce. Mix together for a few minutes, until sauce absorbs into the pasta. Add pecorino romano and mix again.

Step 9

Remove from heat, plate and top with additional pecorino romano. Enjoy!