 | prepare the umbrichelli by the basic recipe |
| skin the guanciale and cut to cubes |  |
 | chop guanciale |
chop the garlic |  |
 |  |
fry slightly in 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 when guanciale or bacon is white |  |
 | 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 |  |
 | season the dish with shredded pecorino cheese |
