Amatriciana Guanciale Tomato and Pecorino Romano

Ingredients

• 2 1/2 ounces (70 grams) guanciale, cut into thin strips
• 2–3 tablespoons extra virgin olive oil
• 1 small onion (any kind), chopped (optional but recommended)
• 1 pound (450 grams) red, ripe sauce tomatoes, broken into pieces, or canned Italian peeled tomatoes, drained
• 1 small piece dried chile
• salt
• 1 pound (450 grams) pasta (see note below)
• 7 rounded tablespoons (70 grams) grated pecorino (see headnote)

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