Sauté the guanciale: In a large skillet, over medium-low heat, add the cut guanciale and sauté until it becomes crispy and golden brown. Remove the guanciale from the pan and set it aside on a paper towel-lined plate. Keep the fat in the pan.
Pour in the roasted red pepper sauce and let it simmer gently for a few minutes to heat through and blend the flavors. Add half of the basil leaves. Keep the rest for garnish.
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta.
Combine the pasta and sauce: Add the cooked pasta to the skillet with the roasted red pepper sauce. Toss the pasta with the sauce until well-coated. Add a few tablespoons of extra virgin olive oil. If the sauce is too thick, you can add some of the reserved pasta water gradually until you reach your desired consistency.
Turn off the heat and add the grated Parmigiano Reggiano. Stir until the cheese melts.
Taste and season with salt and pepper if needed.
Make it fancy! Take a pasta bowl and scoop the Robiolina cheese onto the side of the plate. With the back of the spoon, gently spread the cheese in a back-and-forth motion, starting from the center top (12 o’clock) and moving downward to the center-bottom (6 o’clock) in a half-moon shape.
Plate the pasta in the middle of the plate, making sure to not cover the Robiolina.
Finish with some more Parmigiano Reggiano, the remaining basil leaves, a drizzle of olive oil, and of course the crunchy bits of guanciale.
