1 pack Ola Spaghetti
4 tablespoons olive oil
½ pound guanciale (cured pork jowl, unsmoked) or pancetta, chopped
Fresh red chili pepper, finely chopped, to taste
1½ cups Pecorino cheese, grated
Heat the olive oil in a pan over medium heat.
Add the chopped guanciale and fresh chili pepper and sauté for about 3 minutes.
Meanwhile, cook the Ola Spaghetti in a large pot of salted water according to the package instructions.
Drain the pasta and toss it with the prepared sauce and the grated Pecorino cheese just before serving.
Enjoy your meal!
