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spaghetti: 400 grams
guanciale: 150 grams
onion: 1
chilli: 1
olive oil: 2 spoon
grated pecorino: 80 grams
salt
Fry slightly the guanciale cut into fillets and chilli in the pan.
Before the guanciale gets bright remove it from the pan, add some onion and garlic mixed with salt.
Remove chilli and put guanciale.
Boil spaghetti and drain them saw-toothed.
Put them on the pan and warm them up for a minute.
Serve them with grated pecorino.
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