Patatriciana

Method

1. Cut the guanciale into strips.
2. Place the guanciale in a cold pan and cook slowly to render the fat.
3. Peel and dice the potatoes into small cubes.
4. Add the potatoes to the pan with the guanciale fat, let them sauté slowly until softened.
5. Peel the cherry tomatoes (by scoring the skin and blanching quickly).
6. Add the cherry tomatoes to the pan with guanciale and potatoes.
7. Meanwhile, cook the pasta in plenty of salted boiling water until al dente.
8. Drain the pasta and transfer it to the pan with the sauce.
9. Toss the pasta over high heat, adding a splash of pasta water to emulsify.
10. Season with salt and pepper.
11. Sprinkle with grated Pecorino Romano.
12. Serve with a crispy piece of guanciale on top.