A traditional and super simple Italian pasta dish. I don't think I'll ever pronounce the name properly, it kind of gets away from me mid-way through, but its a delicious meal + a good way to use guanciale if you bought it for carbonara
75grams of Guanciale
125grams of dried pasta
1 tin of whole tomatoes
30grams of Pecorino
Dice your Guanciale into small cubes and set aside.
Fill a large pan with salted water and begin to heat.
Whilst that's heating up, add your Guanciale to a cold pan, turn to medium heat and allow the pan to come to temperature, with the guanciale in it.
Once the Guanciale starts to brown a little, turn it onto a lower heat and continue cooking for a couple of minutes.
Once it's looking nice and brown, add in your tinned tomatoes. Either whiz these up before in a blender or mouli or use a masher once they're in the pan, you want them nice and smooth.
Give it a good stir, you want to make sure you're mixing in all the fat and tomatoes.
Add a good amount of black pepper and allow to reduce for around 20 minutes. You're looking for a consistency that should coat the back of a wooden spoon.
Around nows a good time to add your pasta to what should be, boiling water.
Once your sauce has reduced, and your pasta is cooked, transfer the pasta directly to the sauce, try and avoid draining it, use a slotted spoon or tongs for spaghetti.
If your sauce is looking a little thick or over-reduced, add a couple splashes of the pasta water to loosen.
Mix pasta through the sauce thoroughly.
Once your pasta's coated, chuck in almost all your cheese and mix it through again.
And you're done! Serve with the remainder of the cheese on top and a liberal helping of black pepper.