Ingredients

• 800g sans Marzano tomato's, paste
• 250g guanciale, thick sticks
• 50g percorino romano
• 250g spagetti
• white wine for deglazing

Instructions

• render the guanciale over medium high heat, 5 minutes.
• pour in the blended tomatoes, then simmer over medium heat, 10-15 minutes.
• boil pasta, time it so it cooks the same time as the sauce. 5 minutes.
• toss spagetti with sauce and added cheese until homogenized.
• serve hot with extra sauce and cheese over top.