1. 1

   Step 1

   Cut 150 g of guanciale into strips or cubes.

2. 2

   Step 2

   In a non-stick pan, melt 1 knob of lard.

3. 3

   Step 3

   Add the guanciale and a pinch of pepper to the pan.

4. 4

   Step 4

   Sauté the guanciale until the fat becomes translucent and crispy.

5. 5

   Step 5

   Wash 400 g of yellow cherry tomatoes and cut them in half.

6. 6

   Step 6

   Add the cherry tomatoes to the guanciale in the pan.

7. 7

   Step 7

   Add a pinch of salt and cook the sauce for 10 minutes.

   Timer 10 min
8. 8

   Step 8

   Bring a pot of salted water to a boil and cook 320 g of pasta.

9. 9

   Step 9

   Drain the pasta al dente.

10. 10

    Step 10

    Add the pasta to the cherry tomato and guanciale sauce.

11. 11

    Step 11

    Toss everything with 50 g of grated Pecorino cheese before serving.

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