INGREDIENTS
1⁄2 lb guanciale
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 shallot, diced small
1 dried red chili
1 28-oz can whole tomatoes (preferably San Marzano variety)
1 lb bucatini pasta (thick spaghetti)
1 cup freshly grated parmesan cheese
1⁄2 lemon, juiced

Thinly slice the guanciale and fry in a large skillet over medium-high heat in one even layer in olive oil for 2 to 3 minutes, until crisp and most fat is rendered. Remove and drain on paper towels. Add garlic, shallot and chili to pan and toss over medium-low heat for 1 to 2 minutes, or until shallot and garlic are translucent. Set aside.

In a saucepan, simmer tomatoes for 15 to 20 minutes to reduce, using a spoon to stir and crush tomatoes (chunks will remain). Add 1 1/2 cups tomato to garlic and shallot. Refrigerate or freeze remaining tomato sauce for another use. Add guanciale and simmer on medium heat for 3 to 4 minutes.

Cook pasta and strain, reserving a few tablespoons of pasta water. Add pasta and water to hot sauce and toss with half of cheese. Squeeze lemon juice over pasta and toss again. To serve, divide into pasta bowls and sprinkle with remaining cheese. Makes 4 servings.