Cut the guanciale in small pieces. Cut the garlic in small pieces, saute in the olive oil for about 1 minute, medium fire, without letting it brown. Remove from pan, add the guanciale and let cook for about 5 minutes until slightly brown.

Add the tomato sauce and the habanero, cut in small pieces. Cook for about 10-15 minutes until the sauce has a good smooth consistency and not too liquid. correct with salt and pepper to taste.

Cook the spaghetti in abundant salted water, remove from fire when (al dente), drain and toss in the sauce pan, mix well and add the Pecorino cheese.

Guanciale is not so easy to find and can be pretty expensive. Thick slices of Italian pancetta or smoked bacon can be used as substitutes with good results.

If you don’t find bucatini, spaghetti can be used as well.

Last, if you don’t feel like you want a really hot sauce, choose a milder hot pepper or saute the whole red pepper and remove it from the sauce before serving.

Pecorino cheese can be substitute with Romano cheese or Parmesan (be aware that the taste is pretty different)