The original recipe didn’t have tomatoes so we can assume this is a very old dish probably cooked even before Columbus discovered the New World.
30 gm pancetta
5 tomatoes or 1 tin
chilli pepper (hot)
Pecorino cheese (Sheep’s cheese)
- Chop the guanciale and pancetta and fry until lightly coloured.
- Add a dash of wine vinegar to the pan and allow to evaporate.
- Add the chopped tomatoes, basil and chilli. Cook until all the flavours have amalgamated. About 30 minutes.
- Cook the Lombrichelli in plenty of salted boiling water for about 3 minutes.
You can use bucatini dried pasta, in this case cook according to the instructions on the pack (usually 7 minutes).
Serve with the cheese sprinkled over.