11.5 oz Barilla Bucatini
5 oz pork Guanciale or Pancetta
3 ripe tomatoes
1 red chili
1.5 oz Pecorino cheese, grated
Salt and pepper to taste
Dice the Guanciale and sauté in a pan.
In the same pan, sauté the onion finely chopped until soft, add the chili, seed and cut the tomatoes in stripes and add in the pan.
Bring to boil a pot of water, add the salt and cook the Bucatini.
Drain the pasta and sauté in a pan with the sauce, dust with the grated Pecorino cheese and serve.