Spaghetti All'Amatriciana

• 1 (16 ounce) package spaghetti
• 1/4 cup extra-virgin olive oil
• 7 ounces guanciale (cured pork cheek), cut into strips
• 1 onion, finely chopped
• 1 fresh red chile pepper, chopped
• 1 (18 ounce) can whole plum tomatoes, coarsely chopped
• 3 cups grated pecorino Romano cheese

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir until sizzling, about 5 minutes. Add onion and chile pepper; cook and stir until softened, about 10 minutes. Stir in tomatoes; simmer until tomatoes break down into a sauce, about 20 minutes.
3. Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.

extravirgin olive oil, onion, fresh red chile pepper, tomatoes, romano cheese

Taken from www.allrecipes.com/recipe/258765/spaghetti-allamatriciana/ (may not work)