3 ounces guanciale, cut into small dice
2 tablespoons 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 (preferably whole grain)
Pecorino Romano and/or Parmigiano Reggiano, grated, to taste
Recipe courtesy of Formaggio Kitchen [2], photo ©Massimiliano Gallo-Fotolia.com
Links
[1] https://oldwayspt.org/grain/wheat
[2] http://www.formaggiokitchen.com