Amatriciana Sauce

Method

1. Trim the rind from 70 g of guanciale and cut the meat into thick matchsticks about 5 mm wide and 3 cm long, so each piece keeps a good ribbon of fat.
2. Tip 240 g of peeled plum tomatoes into a bowl with their juice and crush them thoroughly with your hands or a fork; discard any hard cores. Grate 25 g of Pecorino Romano finely and set both aside.
3. Put 1 tsp of olive oil, the guanciale and 1 of dried chilli into a wide frying pan over medium-low heat. Render slowly for 6-8 minutes, stirring, until the fat has run clear and the pork is golden and crisp at the edges but still tender inside. Lift the guanciale out with a slotted spoon onto a plate, leaving the fat and chilli in the pan.