1/4 pound (100 g) pancetta or guanciale, diced
1 can diced tomatoes
Half of a small onion, minced
A hot pepper, seeded and shredded (leave it whole if you want to remove it )
1/2 cup olive oil
An abundance (a cup) of freshly grated Pecorino Romano
Set the pasta water to heat, salt it when it boils, and cook the pasta. While this is happening, heat the oil in a skillet, add the diced meat, and cook until the fat starts melting a little, stirring the pieces about. Add the onion, and when it begins to color add the tomato pieces, which should be well drained. Cook, stirring, for 5-6 minutes and add the hot pepper. Drain the pasta while it's still a little al dente, turn it into the skillet with the sauce, cook a minute more, stirring the pasta to coat the strands, and serve, with grated pecorino.
Courtesy of Miss Tatiana Loi