Ingredients

• 11oz -320g Spaghetti or Bucatini (tube spaghetti)
• 14oz - 400g Can peeled tomatoes
• 5oz -125g Pancetta , or pigs cheek (pillow), guanciale
• 3oz - 90g Grated Pecorino Romano
• Salt to taste
• 1 dried chili finely sliced (use half if too spicy)
• Half cup dry white wine (one glass)125ml
• Salt
• Pepper (optional)

Steps

• Step 1

  Remove the rind from the pancetta, then cut it into lardon strips.

• Step 2

  In a pan on medium heat, add the pancetta with very little extra virgin olive oil.  Cook and occasionally stir until golden and crunchy. Remove half the pancetta and set aside in warm place for garnish.

• Step 3

  Add the finely sliced chili  to the pancetta,

• Step 4

  Deglaze with white wine.

• Step 5

  Add the tomatoes. Break them up in the pan using a fork. Season with salt and pepper Cook on high heat until it boils, then turn to a simmer and leave until sauce thickens.

• Step 6

  Cook the spaghetti in salted water 3 minutes less than packet direction. Drain spaghetti and add directly to the tomato sauce. Add a little of the pasta cooking water. Mix well, turn off the heat and stir in almost all the grated pecorino. Serve on plates and add the remaining pecorino and top with fried lardons.

Little Tips

Place your pecorino cheese crusts in water in the fridge for a pecorino flavoured water which can be added to your sauce along with pasta water.