Summary

Ingredients

• 300 g durum wheat semolina, fine variety
• 200 g water, warm
• 250 g bacon (Guanciale or South Tyrolean bacon)
• 500 g tomato (s), peeled from the can
• 150 g pecorino, milder
• 1 tablespoon lard
• 1 red pepperoncino
• salt and pepper
• Sea salt, coarse

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Instructions

1. Dissolve 1 teaspoon of salt in the water and gradually add the water to the semolina. Always stir or knead until you have a homogeneous, cream-colored, velvety dough. Wrap the dough in cling film and let it rest for at least an hour.
2. Then roll out strips with the pasta machine and process them into spaghetti.
3. Cut the bacon (guanciale) into strips of the same size. Finely grate the pecorino and cut the peperoncino in half lengthways.
4. Heat the lard and let it melt completely over high heat. Add the guanciale and chili peppers and reduce the heat a little. Fry until the guanciale has turned a golden yellow color.
5. Chop the tomatoes, add them and let the sauce simmer for 10-15 minutes while stirring. Remove from heat and remove the chilli pepper. Season to taste with salt and pepper.
6. Boil the spaghetti in water that has been salted with coarse sea salt, drain and add to the sauce. Gradually add the pecorino, stirring constantly.
7. Arrange, sprinkle a little pecorino on top and serve the spaghetti very hot.