- 1 tablespoon plus 2 tablespoons extra-virgin olive oil
- 1 small piece dried chile pepper, crushed
- 1/2 pound guanciale, may substitute bacon or pancetta, diced
- 1small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 pound spaghetti
- Salt and pepper
- Pecorino Romano, for grating
In a 12 to 14-inch saute pan, heat 1 tablespoon olive oil over high heat. Add the chile pepper and pancetta and render the fat from the pork. Remove the pancetta, reserving on a plate lined with paper towels. Add the remaining oil, onion and garlic and cook gently until golden brown, discarding the chile. Return the pancetta to the pan and keep warm.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti in the boiling water until tender yet al dente. Drain the pasta and add to the saute pan with the pancetta. Grate the pecorino over, toss over high heat 1 minute, and serve, divided evenly among 4 warmed pasta bowls.