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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Start guanciale in a cold pan and let the fat render slowly until golden and crispy. Remove and set aside.
In the same pan, sauté garlic and chilli paste until fragrant.
Add tomatoes, season with salt and pepper, and let it reduce. Scrape up that flavour-packed fond.
Toss in basil, then add al dente spaghetti and a splash of pasta water.
Off the heat, add pecorino and parmesan. Toss till glossy.
Add half the guanciale back in. Adjust with pasta water if needed.
Plate it up and finish with more pecorino, crispy guanciale and basil.
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For a vegetarian version, omit the guanciale and use a bit of olive oil for sautéing.
Adjust the amount of chilli paste to your preferred spice level.
Can I use bacon instead of guanciale?
Yes, bacon can be used as a substitute, but the flavor will be slightly different.
How do I know when the guanciale is ready?
The guanciale is ready when it is golden and crispy.
What can I use if I don't have pecorino cheese?
You can use more parmesan cheese as a substitute for pecorino.
How much pasta water should I add?
Start with a splash and add more if needed to achieve a glossy sauce.
Can I make this dish ahead of time?
It's best enjoyed fresh, but you can prepare the sauce ahead and reheat it before adding the pasta.
