Ingredients
16ozspaghetti
¼cupextra-virgin olive oil
7ozguanciale,cured pork cheek, cut into strips
1onion,finely chopped
1fresh red chile pepper,chopped
18ozwhole plum tomatoes,(1 can), coarsely chopped
3cupspecorino Romano cheese,grated
Preparation
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 12 minutes, stirring occasionally, until tender yet firm to the bite. Drain.
Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir for about 5 minutes or until sizzling. Add onion and chile pepper; cook and stir for about 10 minutes, until softened.
Stir in tomatoes; simmer for about 20 minutes or until tomatoes break down into a sauce.
Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.
