1. Bring 4l water to boil in a pot.
2.
Remove skin from guanciale and slice into 1 cm thick and then into strips (about half a
centimetre).
3. Heat saucepan on low heat, add a little oil and chilli. Once
oil starts to sizzle, add guanciale
strips. Once the fat has
almost
een rendered, add white wine. Let it simmer and
reduced. Then
remove guanciale.
4.
In the same saucepan, add the hand squeezed tomatoes, salt and pepper, let simmer for
10 minutes.
5. Cook spaghetti in the boiling water prepared in step one. Check
pakaging for further
cooking instructions. Once cooked, drain and mix well with the sauce. Sprinkle some shredded
pecorino and toss well.
6. Sprinkle again with some Pecorino Cheese just before serving.
Recipe by Chef Marco de Cecco, Capri Trattoria and Pizeria
