1 package Spaghetti Pasta
4 oz Cubed Guanciale
1/4 cup Extra Virgin Olive Oil
1/4 tsp (or to taste) Red Pepper Flakes
Salt to taste
1/2 cup Grated Pecorino Romano Cheese
Heat the olive oil in a large sautè pan over medium heat. Add the guanciale and the hot pepper and sautè until guanciale is crisp. Remove from the heat.
Bring a large pot of liberally salted water to a boil. Add the spaghetti and cook uncovered over high heat until al dente.
Place the pan with the guanciale back over medium heat. Drain the pasta and add it to the pan with the Pecorino Romano. Stir the pasta vigorously until guanciale and cheese are well distributed.
Serve immediately with extra Pecorino Romano on the side. Buon Appetito!