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
This classic sauce is easy to make for a weeknight or weekend meal. Guanciale is Italian cured pork jowl and comes rolled up like pancetta. Just a small amount adds a distinct flavor and silkiness to this sauce. Look for guanciale at a local specialty food shop or Italian market. If it is unavailable, try using pancetta in its place. As a last resort, try bacon (it is a last resort because guanciale is not a smoked meat, so the flavor will be markedly different if you use bacon).
Links
[1] https://wholegrainscouncil.org/grain/wheat
[2] http://www.formaggiokitchen.com