This traditional Italian dish combines fresh red chilli with a classic tomato pasta sauce and smokey guanicale to create a fantastic flavour combination.
Bring a large saucepan of water to the boil. Once boiling, add rock salt.
PREP THE SAUCE
Cut the guanciale or bacon into strips and sauté in a frying pan without any oil. When the guanciale is cooked, add the chili pepper and Basilico sauce. Let everything simmer for a few minutes.
COOK THE SPAGHETTI
Add the Spaghetti to the boiling water and cook according to instructions on the pack. Two minutes before the Spaghetti is cooked, drain, and add to the saucepan.
COMBINE AND SERVE
Once the Spaghetti is cooked al dente, drain, and toss in a frying pan with the sauce for the last 2 minutes of the cooking time. Finish with a handful of grated Pecorino cheese.
