4 Servings

Preparation: 10 minutes

Cooking: 13 minutes

INGREDIENTS

• 10 1/2 oz. (300 g) vermicelli or bucatini
• 5 oz. (150 g) bacon or guanciale, cut in small pieces
• 3 1/2 tbsp. (50 ml) extra virgin olive oil
• 1 1/2 oz. (40 g) Pecorino Romano, grated, or about 1/2 cup
• 1 red chile, chopped
• Salt and pepper

INSTRUCTIONS

1. Bring a pot of well-salted water to a boil.
2. In a skillet over medium heat, cook the bacon or guanciale for 3 minutes. Add the chile to taste.
3. Meanwhile, cook the pasta in the boiling water until al dente.
4. Drain the pasta and add to the sauce.
5. Add the grated cheese and freshly ground black pepper to taste, and serve.