Instructions

1. Cut the guanciale into small sticks.
   
2. Place it in a cold, dry pan and cook over medium heat until golden and crispy.
   
3. Meanwhile, finely grate the cheese.
   
4. Once the guanciale is nicely browned, pour in the white wine. Let the alcohol evaporate over high heat, stirring occasionally.
   
5. Transfer the guanciale to a small bowl, leaving the rendered fat and wine in the pan.
   
6. Add the tomato pulp to the pan, along with some black or chili pepper and a pinch of salt. Bring to a gentle boil, then reduce the heat and simmer for about 20 minutes, stirring occasionally. If the sauce starts to dry out, add a little pasta water to keep it from burning.
   
7. In the meantime, bring a pot of water to a boil for the pasta. For a creamier result, don’t use too much water. Once boiling, salt the water and cook the pasta.
   
8. Once the pasta is ready, transfer it to the pan with the sauce. Add the guanciale and the cheese (set aside a little of each for serving) and toss everything together. Cook over high heat for a couple of minutes, stirring constantly. If the sauce is too thick, loosen it with a bit of pasta water.
   
9. Serve immediately, topped with the reserved guanciale, grated cheese, and a pinch of black pepper.