Alfredo sauce

Ingredients:

500 grams spaghetti
2 onions, sliced
100 grams guanciale, sliced
15 grams lard
1 kilo tomatoes
salt and pepper
100 grams pecorino, grated
10 basil leaves ‚ optional

Description:

1 Fry the onions and guanciale in a pan till the onions are slightly coloured and add the lard.

2 Peel and seed the tomatoes and cut into pieces, season well with salt and pepper but be careful not to over-salt as the guanciale is already salty.

3 Cook over a fierce heat for a few minutes until the tomatoes are cooked but not broken up

4 Cook the spaghetti in plenty of salted water till just cooked. Season with the sauce and the grated pecorino. Serves 6