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1
Trim the tough outer layer from the guanciale and discard it. Cut the meat into thick slices.
2
Place the guanciale slices in a pan without adding any oil. Cook over medium heat, rendering the fat until it becomes golden and caramelized.
3
Deglaze the pan with a splash of white wine to reduce the richness.
4
Blend the tomatoes into a fine pulp and add to the pan with the guanciale and rendered fat.
5
Simmer the sauce gently for 10–15 minutes until the acidity mellows and the flavors intensify. Keep it lively and bright, not dark and concentrated.
6
Meanwhile, bring a pot of salted water to a boil and cook the thick spaghetti until slightly undercooked.
7
Transfer the slightly undercooked pasta into the sauce and finish cooking it together until it reaches the perfect texture.
8
Fold in Pecorino Romano cheese in multiple handfuls, stirring well between additions. The cheese will thicken the sauce and add rich, savory layers of flavor.
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