360 grams Spaghetti alla Chitarra
100 grams Guanciale — cubed
1 Onion — thinly sliced
500 grams Vine Ripe Tomatoes — peeled, seeded and chopped
1 fresh (or dried) Chilli — seeded and chopped
Extra Virgin Olive Oil
Salt and pepper
Grease a flameproof casserole with oil, add the guanciale and cook over a low heat until the fat starts to run.
Mix together and serve adding the pecorino.