Outlaw Gricia

Method

1. Cut the red peppers in half, remove the core and seeds, then cut into pieces.
2. Heat a large pan with olive oil. Add sliced onion and a garlic clove.
3. Before the onion burns, add the peppers. Season with salt and pepper, cover and let cook for about 20 minutes until soft.
4. Meanwhile, cut the guanciale into strips. In another pan, cook the guanciale over medium heat to render the fat.
5. Remove the casing from the spicy sausage and cut into small pieces. Add to the pan with the guanciale and cook together.
6. Grate the Pecorino Romano cheese finely.
7. Once the peppers are soft, blend them into a smooth cream using an immersion blender.
8. Cook the spaghettoni in boiling salted water until al dente. Reserve some pasta water.
9. Add the pepper cream to the pan with the meats. Stir to combine.
10. Drain the pasta and transfer it to the pan with the sauce. Cook for 2 minutes, allowing the pasta to absorb the flavors. Add a splash of pasta water if needed.
11. Remove from heat. Add the grated Pecorino Romano and mantecare (mix vigorously) until creamy.
12. Serve the pasta, spooning additional sauce on top.