It's simple to prepare this traditional sauce for a weekday or weekend dinner. Guanciale, a kind of cured pig jowl from Italy, is wrapped up similarly to pancetta. This sauce gains a unique flavor and silkiness by adding just a tiny bit. Check out your neighborhood Italian grocery or specialized food store for guanciale. Try substituting pancetta if it's not available. Try bacon as a last option; however, as guanciale is not a smoked meat, using bacon will significantly alter the flavor.
Components
Three ounces of guanciale, thinly sliced
Two teaspoons pure olive oil
To taste, red pepper flakes
To taste, add salt and freshly ground pepper.
Two cans of fine Italian plum tomatoes, coarsely mashed by hand
One pound of long pasta, such as bucatini or spaghetti (ideally whole grain)
Grated Parmigiano Reggiano or Pecorino Romano, to taste