Start by frying 200g of bacon cubes (ideally guanciale) without any oil until crispy. The bacon will release enough fat on its own. Remove bacon and add 400-500g of passata and reduce. Add salt and black pepper to taste. Boil pasta and just before al dente toss into sauce, emulsify with pasta water and parmigiano reggiano (even though pecorino is being traditionally used), add bacon back in and reserve some for garnish.
by freshprinceoflaajika