Cut the guanciale into thin, small strips and brown it in a pan over low heat until it becomes lightly golden.
Add the tomato sauce and cook over low heat for 20 minutes.
Put a pan with plenty of water on the heat, bring to the boil and add salt.Once the water has boiled, add the pasta and cook it (drain a few minutes before the end of the cooking time to have it).
Drain the pasta and add it to the tomato and guanciale sauce.
Serve on a plate with the addition of plenty of grated Pecorino Romano cheese.
