🍳 Instructions

1. Fill a medium pot with water, add a generous pinch of salt, and bring to a boil.
2. In a dry, cold pan over medium heat, cook the guanciale until crispy, then remove it, leaving the fat in the pan.
3. Add the whole garlic cloves, skin on, and cook until toasted and golden brown, about 2 minutes, then remove.
4. Add the onions and chili flakes, cooking for about 3 minutes or until the onions turn translucent, with a pinch of salt.
5. Stir in the tomato paste and cook until it turns a deeper red and begins to form fond on the bottom of the pan.
6. Deglaze with white wine, cooking until you can no longer smell the alcohol.
7. Add the tomatoes with a pinch of salt and cook for about 5 minutes.
8. Return the guanciale to the pan and cook for another 5 minutes.
9. Add the pasta to the boiling water and cook according to package directions, pulling it when it’s about 90% cooked. For dried pasta, this means a slight firmness in the center; for fresh pasta, it should be tender but still just firm in the middle.
10. Strain the pasta, reserving about a cup of pasta water.
11. Add half the reserved water to the sauce along with three-quarters of the grated Parmigiano, stirring well. Add the pasta and toss to coat, letting it absorb the sauce for about 3 minutes.
12. Once the pasta and sauce have come together, plate and enjoy.