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Ingredients

• 250g x Spaghetti

• 28g x Guanciali - chopped in to no bigger than 1cm pieces with skin removed

• 1 x Medium brown onion - diced

• 1 x Tin Italian whole tomatoes - roughly chopped

• 2 x Teaspoons sherry vinegar - red wine vinegar would work but the sherry vinegar add to the dish

• 1/2 x Teaspoon pepper

• Salt to your taste or special diet

• Salt to your taste or special diet

Preparation

In a medium hot heavy based pan add the guanciali - olive oil not required then gently move around the pan to release the oils then add the anchovies and stir untlil the anchovies have melted into the guancali oil.

Next, add the onions and fry down until fully soft and caramelised. Stir well then add the chopped tomatoes and sherry vinegar, salt and pepper then stir again to bring everything together and allow to reduce a little.

Now add the spaghetti to boiling water to the instructions on the packet and when al dente add the cooked spaghetti directly to the pan. Do not drain, serving directly to the pan will bring the right amount of pasta water to the dish.

Important: Remove the skin from the Guanciali before slicing.