20 minutes

Spaghetti, 14 Oz
Ganciale or pancetta cut into little cubes, 6 Oz
Olive oil, 7 Oz
1 medium white onion, finely chopped
1 clove garlic, chopped
1 fresh chili pepper left whole
Grated pecorino cheese, 2, 8 oz
Salt to taste


In a large pot of boiling and salted water cook the spaghetti al dente.

In the meantime, in a saucepan sauté the guanciale and the fresh chili pepper in the olive oil.

When the guanciale is crispy and golden, add the onion and the garlic and continue to sauté. Add salt to taste.

When the onion and the garlic are golden, take the pan off of the heat and set aside.

Then put the drained spaghetti into a serving dish and sprinkle the pecorino on top.

Pour the onion, the olive oil and the guanciale sauce over the top of the pasta. Mix well and serve.

Additional pecorino can be sprinkled over the pasta as a finishing touch.

Thanks to: Jovina Cooks Italian