- Heat oil in a large heavy skillet or frying pan over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add chilli flakes and black pepper; stir for 10 seconds. Next, add your shallot and garlic. Cook until soft, about 8 minutes, stirring occasionally. Add tomatoes, reduce heat to low, and let simmer until sauce thickens, 15-20 minutes.
- Whilst it simmers, bring a large pot of water to a boil. Season with salt; add the spaghetti and cook until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
- Add drained spaghetti to the sauce in frying pan and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta becomes al dente, about 2 minutes. You can add a little extra pasta water if the sauce is too dry.
- Stir in cheese and transfer pasta to warmed bowls.
Serves 2
