Brown the pork cheek in oil, when the dripping is very crisp I keep it warm. In the same oil I lightly brown onion and garlic (whole just crushed, which then will be removed), add the diced tomatoes and leave to cook on high heat for about six minutes if necessary add a little of cooking water from the pasta. Put the crispy bacon back into the sauce and cook with the previously cooked pasta and drain al dente with the pecorino cheese and the balsamic vinegar, serve very hot. Wine: taurasi.
