Part 2/6:

• Dry White Wine: 1/2 cup for depth of flavor.

• Onion: 1 medium onion, diced.

• Crushed Red Pepper Flakes: 1 teaspoon for a spicy kick.

• Pecorino Romano Cheese: 1/2 cup (45 grams), a must for an authentic taste.

• Pasta: 1 pound, with options like rigatoni, penne, or ziti preferred for their ability to catch the sauce.

Preparation and Cooking Steps

Preparing the Ingredients

Start by preparing the guanciale or pancetta. For guanciale, it is essential to select a product that is not overly cured, as this can affect the texture and flavor. Slice the meat into lardons, combining both fat and meat for balanced flavor.