Heat oil in a large saucepan over medium heat. Add guanciale and cook
for 4 minutes or until crisp. Add chilli flakes, onion, garlic and ½
tsp pepper, and cook, stirring, for 7 minutes or until softened. Add
chopped tomatoes and reserved liquid and bring to the boil. Reduce heat
to low and cook, stirring, for 20 minutes or until sauce has thickened. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 125 ml water. Add pasta and cooking water to tomato sauce and cook for a further 2 minutes or until pasta is coated. Stir through pecorino. Serve scattered with extra pecorino.
Note
• Available from select butchers and delis.
Photography by Chris Chen
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