1 lb spaghetti
4 tbsp of olive oil
6 garlic cloves, peeled and slivered
1 tsp hot chili flakes
1/4 cup finely diced guanciale
1 cup grated pecorino, for garnish
In a large pot of boiling, salted water, cook the pasta until al dente. Meanwhile, in a large skillet, heat the olive oil over low. Add the garlic and cook, stirring, until lightly browned, about 3 minutes. Stir in the guanicale and chiles, and cook until fragrant, about 1-2 minutes. Drain the pasta, reserving 1/4 cup of the cooking water, and add to the skillet with the other ingredients and toss well to combine. Serve in warmed pasta bowls and garnish with grated pecorino if desired.