Ingredients:

• 12 ounces farro pasta (spaghetti or any shape you prefer)
• 4 ounces guanciale, diced
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• Red pepper flakes, to taste
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish (optional)
• Grated Pecorino Romano cheese, for serving

Instructions:

1. Boil the Farro Pasta:

   • Bring a large pot of salted water to a boil. Cook the farro pasta according to the package instructions until it's al dente. Drain and set aside, reserving a cup of pasta cooking water.

2. Crisp the Guanciale:

   • In a large skillet, heat the olive oil over medium-high heat. Add the diced guanciale and cook until it's crispy and has released its flavorful fat.

3. Add Tomatoes and Garlic:

   • Add the halved cherry tomatoes to the skillet and sauté for a few minutes until they start to soften. Add the minced garlic and red pepper flakes, and continue to cook for another minute or until fragrant.

4. Combine with Pasta:

   • Add the cooked farro pasta to the skillet with the tomatoes and guanciale. Toss everything together and cook for a couple of minutes to combine the flavors. If the pasta seems too dry, add a little pasta cooking water to create a sauce. Season with salt and black pepper to taste.

5. Garnish and Serve:

   • Garnish the Farro Pasta with Guanciale and Cherry Tomatoes with fresh basil leaves if desired. Serve with grated Pecorino Romano cheese on top.

This Farro Pasta dish is a delightful combination of textures and flavors, with the nuttiness of farro pasta, the richness of guanciale, and the sweetness of cherry tomatoes. Enjoy this Italian pasta with a glass of wine for a simple yet satisfying meal!