Summary

Ingredients

• 400 g spahetti
• 200 g bacon, Italian (uanciale)
• 100 g pecorino romano
• 1 chilli pepper, dried
• Black pepper from the mill
• 1 dash olive oil, high quality

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Instructions

1. First add plenty of water for the spaghetti. As soon as it boils, add plenty of salt and cook the pasta relatively firm to the bite.
2. At the same time, grate the pecorino and set aside.
3. Remove the rind from the guanciale, which should be sliced about 0.5 centimeters, and then cut the bacon into fine strips. Then fry the bacon in a pan without adding any further fat. Crumble the chili peppers over the pan towards the end. Now add a little of the pasta water and then the drained spaghetti and season well with the pepper. Then add the cheese and cook everything for about another minute while stirring. Finally, remove the pan from the heat, add a strong dash of olive oil and mix everything again.
4. Distribute the dish on the plates, then grate a little more pecorino cheese over each portion and serve.