A fiery twist on a classic — crispy guanciale, garlic, and sweet cherry tomatoes simmered into a rich, slightly smoky sauce. Perfect for pasta nights that need a little heat.
Here’s how I do it!
Ingredients (Serves 3–4)
100g guanciale, diced
1 can cherry tomatoes (whole, with juice)
1 onion, diced
A handful of garlic, thinly sliced
Chili flakes (to taste) or 1 chili padi for extra heat
½ tsp dried oregano
Splash of red wine (optional)
½ pack fettuccine (or pasta of choice)
Salt (for pasta water)
Grated cheese (Parmegiano Reggiano), to serve
Extra chili flakes, for garnish (optional)
Method
1. Cook the Guanciale & Garlic
• Heat a drizzle of olive oil in a large pan over medium heat.
• Add diced guanciale and fry until it starts to release its fat.
• Halfway through, toss in the sliced garlic.
• Once the guanciale is golden and crispy and the garlic lightly browned, remove both and set aside.
2. Make the Tomato Sauce
• In the rendered guanciale fat, sauté the diced onion until soft and fragrant.
• Add the canned cherry tomatoes (with juice), and let it simmer.
• Use the spatula to gently squash the cherry tomatoes as they soften.
• Stir in chili flakes (or chopped chili padi for more heat), oregano, and a splash of red wine if using.
• Cover and let the sauce simmer for 10–15 minutes until thickened.
3. Cook the Pasta
• Meanwhile, bring a pot of water to a boil, salt generously, and cook the fettuccine according to the package instructions.
• Reserve about ½ cup of pasta water before draining.
4. Finish the Dish
• Add the cooked pasta to the tomato sauce. If the sauce is too thick, add a splash of pasta water to loosen it.
• Toss in the crispy guanciale and garlic.
• Mix everything together thoroughly.
• Taste and adjust seasoning with salt.
5. Serve
• Plate immediately and top with grated cheese and extra chili flakes if desired.
• Best served hot and fresh!
A Singaporean Mum 
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