Spaghetti with Guanciale, Pumpkin + Amaretti Sauce, Pecorino Romano and Black Pepper

Bring plenty of salted water to the boil (7gr to 1lt water), when boiling add pasta and stir well.

Add 3 tbs of oil in a large frying pan, when hot add guanciale and cook for 2 minutes then add the LC pumpkin + amaretti sauce and bring to a simmer.

Drain the pasta ‘al dente’ and toss with the sauce for 1 minute, remove from heat and add pecorino Romano and toss. Serve with plenty of black cracked pepper and a drizzle of oil.