| prepare the umbrichelli by the basic recipe |
| skin the guanciale and cut to cubes |
| chop the garlic | |
| |
fry slightly with a little olive oil |
| when they are well browned and crunchy, for the wellness of your coronaries, remove the exceeding fat |
sprinkle (sfumare) with white wine | |
| then add the tomato pulp (that you have made chopping the peeled tomatoes) and the oregano and cook the sauce while the pasta is cooking |
| boil the pasta in abundant salted water stirring often | |
| drain the pasta and saute in the sauce |
add a pinch of just pestled pepper | |
| dress the dish with shredded pecorino cheese |