Amatriciana pasta

Preparation:

Preparation: Then: for four people, take 100 g of bacon, cut it into small pieces and brown it with a little oil and a pinch of chilli pepper in an iron pot. When the fat has become translucent, add some white wine (making sure it doesn't catch fire) and let it evaporate. Then remove the guanciale, which must have become quite crunchy, and keep it aside in the heat (if it gets cold, it becomes hard). While 400 g of spaghetti are being cooked, the contents of a can of peeled tomatoes are placed in the iron pan, which contains the melted fat from the guanciale. Let it cook for a few minutes, then add a handful of grated pecorino. Adjust the salt. When the pasta is almost cooked, put the guanciale back in the pan. Drain the pasta, season everything in a bowl, adding plenty of grated pecorino.