Directions

1. Bring a large pot of generously salted water to a boil. Cook the tomato pasta until just shy of al dente. Reserve 2 cups of pasta water before draining.

2. While the pasta cooks, place the black garlic guanciale in a large sauté pan over medium heat. Slowly render until the fat is translucent and the meat is crisp around the edges, about 8 minutes. Remove from pan once crispy and set aside.

3. Add the shallot and cook for 1 minute until softened. Stir in the Calabrian chile paste and tomato paste. Cook for 1 to 2 minutes until the tomato paste darkens slightly and becomes fragrant

4. Deglaze with the white wine and reduce until nearly dry.

5. Add the crushed San Marzano tomatoes and simmer for 10 to 15 minutes, allowing the rendered guanciale fat and black garlic flavors to infuse the sauce.

6. Add the cooked pasta directly to the sauce along with about 1/2 cup pasta water. Toss vigorously over medium heat until the sauce coats every strand.

7. Remove from the heat. Add the Pecorino Romano and Parmigiano Reggiano a handful at a time, tossing continuously and adding additional pasta water as needed to create a glossy, emulsified sauce. Add half the crispy guanciale back to the pan and top with the remainder.

8. Finish with plenty of cracked black pepper and additional grated cheese.