Ingredients

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

Instructions

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