Sungold tomato and guanciale pasta

Bring a pot of salted water to a boil. In a large skillet, add a touch of olive oil and the guanciale. Render until it becomes crispy. Remove excess oil, leaving about 1 tablespoon in the skillet. Add the shallots, garlic, Italian seasoning, and red pepper flakes. Cook until fragrant. Add white wine to deglaze, and once reduced, add the chicken broth and tomatoes. Drop in your fresh herbs. Lightly salt and bring to a simmer. Once the tomatoes begin to burst, add your pasta and a little bit of pasta water. Turn off the heat and toss in the Pecorino Romano cheese and top with parsley. Garnish with fresh basil, black pepper, and red pepper flakes. Enjoy!