Cut the garlic in small pieces and saute in olive oil for 1 medium on medium fire, careful to not let it brown.

Add the cubed guanciale and, stirring often let cook for about 5 minutes until the meat browns lightly.

Add the tomato sauce and the chopped habanero. Cook for about 10-15 minutes until the sauce acquires a smooth consistency. Season with salt and pepper to taste.

In the meantime cook the pasta in abundant water, lightly salted. When "al dente" remove from the fire and drain.

Quickly transfer the pasta in sauce pan, mix well with the amatriciana sauce and top with the Pecorino cheese (or Parmigiano Cheese) if desired.

Guanciale might be difficult to find and can be pretty expensive. Thick slices of Italian pancetta or smoked bacon can be used as substitutes with good results.

The tradition calls for bucatini pasta, but spaghetti pasta well matches this sauce.

The amatriciana sauce is very spicy, choose a milder hot pepper or saute the whole red pepper and remove it from the sauce before serving if you prefer it less spicy.

Pecorino cheese can be substitute with either Romano cheese or Parmesan.