Ingredients, 4 servings
500 g spaghetti
250 g guanciale (or pancetta), home-cured of course
.
1 tbsp olive oil
30 g butter
1 onion, finely chopped
1 large garlic clove, finely sliced
1 good pinch of red hot chilli flakes
2 cans plum tomatoes (best quality!)
1 tbsp tomato purée
1 bay leaf
½ tsp sugar
A few basil leaves
Salt, black pepper
Parmesan or Pecorino cheese, grated
Method:
Slice the guanciale, remove the rind (but not the fat!) and cut in strips.
Sautée the meat slowly in half of the butter and the olive oil. It will give off a lot of fat, which can be removed later.
When the meat is brown and almost crisp, add onion, garlic and chili and sautée until the onion is soft.
Add tomatoes with their liquid, tomato purée, sugar, bay leaf and a little salt.
Bring to a boil, reduce heat and simmer for 30 minutes, covered. Mash the tomatoes. Remove the bay leaf. Ladle off excess fat, if desired, and set aside.
Boil the pasta. Reheat the sauce and add basil and black pepper. Adjust the seasoning.
Strain the pasta when it is molto al dente (1-2 minutes before ready). Mix with the rest of the butter and the sauce in the kettle or the saucepan. Stir for a few minutes on medium heat. Serve immediately with the cheese.
You can use salted belly (streaky) bacon as well, but it must be unsmoked.