Amatriciana

Place your pasta in boiling & salted water. Render your guanciale until crispy, leaving some of the rendered fat in the pan. Remove the guanciale for serving. Grate your Pecorino Romano very fine and grind your black pepper. Add your crushed tomatoes and chilies to the pot and let simmer. When your pasta is al dente, remove it from the water and place in your pan. Add some guanciale and Pecorino Romano before finishing and serving. Serve with more cheese, pepper and some of that extra guanciale.