5. Return the skillet with the guanciale fat to low heat. Slowly add 1 (28-ounce) can crushed or pureed tomatoes or passata (about 3 cups). Be careful; it may bubble and sputter. Add the garlic cloves, 1 (4-inch) fresh marjoram or oregano sprig, and 1/2 teaspoon red pepper flakes.

6. Increase the heat to medium and bring to a bare simmer, stirring vigorously to combine. Simmer until the flavors meld butthe tomatoes do not reduce much, 8 to 10 minutes. If the pasta is not ready, turn off the heat.

9. Remove and discard the garlic cloves and herb sprig. Reserve 1/4 cup of the cooked guanciale and 1/4 cup of the cheese for garnish. Add the remaining guanciale and cheese to the sauce and stir to combine.

10. When the pasta is ready, use tongs to transfer the pasta into the skillet. Toss, over low heat, until the pasta is well coated with sauce, adding the pasta water 1 tablespoon at a time as needed to make it saucy (2 to 4 tablespoons). Serve topped with the reserved guanciale, cheese and more red pepper flakes if desired.

Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.

(Amelia Rampe is senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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