7 oz. bacon peperoncino 1 onion broth (if needed) tomatoes sauce salt
Cut the guanciale in thin slices and put in a pan. Let brown slowly, and then dispose of all the liquid fat, add the chopped onion and cook until wilted. Add the peeled, seeded and chopped tomatoes and a piece of peperoncino. Salt and pepper to taste and cook for about 10 mins. over medium heat. Add a ladleful of broth if needed. This is used as a condiment for pasta, preferably bucatini or perciatelli.