Sugo all'Amatriciana

Cube the guanciale finely and fry it in a splash of olive oil

When the guanciale had rendered most of its fat, add the finely diced onion and sauté for a few minutes.

When the onion is translucent, add the garlic and fry for 5 minutes or until the guanciale is crisp and the onion just starts to brown, taking care to not brown the garlic

Add the tomatoes, season with salt and freshly cracked black pepper, and simmer for 5 minutes or until the sauce forms a rather thick paste

Add a little chopped parsley and stir

Mix with the pasta (the sauce should just cover it, not more) and serve with grated Grana (or pecorino romano if you prefer)