Having cut the "guanciale" into cubes put it to fry in a pan with a tablespoon of extra virgin olive oil, be very careful not to burn, it should cook slowly to allow the fat to melt. When the "guanciale"  is well browned remove the cubes, drain well and keep them warm.

In the pan with the oil, where it was previously browned the "guanciale", put fresh tomatoes, chopped (previously boiled, peeled) or the tomato paste.

Season with salt, put a little pepper and let reduce the liquid, then re-add the diced bacon and continue to restrict the sauce, stirring to prevent sticking to the bottom of the pan.

In the meantime the sauce shrinks, cook the pasta al dente. When the pasta is cooked drain it and sprinkle with the grated Pecorino, mix it and then pour into the pan with the sauce. Mix together everything well and serve it sprinkling with more cheese.

La Amatriciana (also called Matriciana in Rome) is perhaps one of the most famous dishes of Roman cuisine. Its origin conceals a little mystery. Although today is linked to the culinary traditions of Rome, pasta Amatriciana could see its origins in Abruzzo. In fact Amatrice, the village in which it was invented, is now part of Lazio, more precisely in Rieti, but in the past was part of Abruzzo, the region of Amatrice.

One serving provides about 550 kcal. Thanks to pecorino pasta Amatriciana is a good source of calcium. Well also present the vitamins B2, B12 and niacin.