Cured Meat


Serves 4


2 Tablespoon extra virgin olive oil

1 medium onion thinly sliced

3 cloves of garlic sliced

120g Guanciale diced

1 can plum tomatoes

Chilli flakes to taste

Salt and freshly ground black pepper

25g grated Pecorino Romano Cheese

400g Fresh Spaghetti


  1. Heat oil in a pan and add the onion and garlic and saute over medium heat until transparent. Add the Guanciale and continue to saute until just beginning to crisp.
  2. Add the Tomatoes to Guanciale and onions and simmer for 15 minutes. Season with the chilli and salt and stir 1 tablespoon of the Pecorino. Remove from heat.
  3. Bring a large pot of water to the boil and cook pasta until al dente. Drain the pasta and add it to the pan containing Guanciale and mix the contents util pasta well coated. Fold in the remaining Pecorino and serve.