Bring a large pot of salted water to a boil.

Trim the thick skin from the bottom of the guanciale and discard or freeze (can be used to flavour soups). If preferred, trim some of the dark seasoned layers on the top then cut the guanciale into ¼-inch thick cubes or strips.

Heat a large pan on a medium heat and add the guanciale. Fry it until the fat starts to melt and it becomes crispy.

Once crispy, add onion and garlic, followed by white wine and simmer to reduce the liquid by half. Add the tomatoes and break them up with the side of a wooden spoon or spatula then add the red pepper flakes. Simmer the sauce for 10 minutes.

While the sauce is simmering add the pasta to the boiling salted water and cook until al dente (see packet instructions and reduce the time by 2-3 minutes). Reserve ½ cup (125ml) of pasta water.

Once the pasta is cooked add it to the tomato sauce and toss (add a splash of reserved pasta water if needed, see notes). Add the grated pecorino cheese and toss everything together until the pasta is well coated in the sauce then serve.

Serve with burrata and extra virgin olive oil on top.