1
In a large skillet, heat olive oil over medium heat. Add guanciale and red pepper flakes. Cook until guanciale is crispy, about 5 minutes.
View More
2
Add hand-crushed tomatoes to the skillet. Season with salt and black pepper. Simmer the sauce for about 15 minutes, until thickened.
View More
3
Remove from heat and stir in grated Pecorino Romano cheese until melted and well combined.
View More