A classic of Roman cuisine.
This dish has been discussed to the point of exhaustion and has created real religious wars. I propose the "classic" recipe, which cannot be more classic. But if you want to experiment, you can take a cue from the references at the bottom of the page.
A tip: if the bacon and pecorino are of good quality, the dish will be good, more or less in any way you do it.
ingredients (2 people)
bucatini (or spaghetti): 200gr
pork jowl: 100gr
peeled tomatoes (or sauce): 250gr
extra virgin olive oil
Cut the bacon into cubes (or slices) and brown it in the oil, without browning it too much.
Deglaze with a little wine and very little vinegar.
Add the chopped peeled tomatoes and chili pepper.
Season with salt and cook for a few minutes.
Cook bucatini (to the tooth) and stir them in the pan with the sauce and pecorino.
Serve by sprinkling other pecorino cheese on top.