Spaghetti with Italian Bacon

1/4 cup extra virgin olive oil
4 ounces guanciale*, cut into 1/4 inch slices, then chopped coarsely (may be substituted with pancetta)
1/4 teaspoon red pepper flakes
1 lb spaghetti
1 cup freshly grated Pecorino Romano cheese

Heat the olive oil in a large saute pan over medium heat.

Add the guanciale and the hot pepper and saute until guanciale is crisp. Remove from the heat.

Bring a large pot of liberally salted water to a boil.

Add the spaghetti and cook uncovered over high heat until ‘al dente’.

Place the pan with the guanciale back over medium heat.

Drain the pasta and add it to the pan with 1/2 cup of the Pecorino Romano cheese.

Stir the pasta vigorously until guanciale and cheese are well distributed.

Serve immediately with remaining Pecorino Romano cheese on the side.

*Note: Guanciale is a kind of unsmoked Italian bacon prepared with pig’s jowl or cheeks. Serves 4-6.