Guanciale is made by drying the meat from a hog's jowls. Though the resulting meat is leaner than traditional pork pieces, it has a noticeably richer flavor.

Bring a large pot of salted water to a boil and add the spaghetti. Meanwhile, prepare the sauce. Heat oil in pan and fry guanciale over low heat until the fat is rendered. Add the onion and continue cooking until transparent. Add tomatoes, marjoram and salt and pepper to taste. Raise the heat and cook briskly for 10 minutes. Drain the spaghetti and add it to the sauce pan. Mix then serve, adding cheese to taste.