Scald the tomatoes in boiling water for easy peeling, being careful not to allow them to break.
Grease the bottom of a non-stick pan with olive oil and cook the peeled tomatoes in it for a few minutes. Then add some Mirin and allow it to evaporate on a high flame.
Once the rice vinegar has evaporated, add the sherry vinegar and salt, continue to cook for another few minutes, adding a little white wine if necessary, until the tomatoes produce a slightly syrupy sauce.
Add the basil and coriander.
Meanwhile, cook the paccheri in boiling water for 11 minutes. Cut the guanciale into four thin slices. Heat an iron skillet until it’s almost red hot, carefully lay the slices of guanciale in it and weigh them down with a heavy object. Allow to cook until crispy.
Once the paccheri are ready, drain them and place them in the frying pan with the tomatoes, stirring gently while trying to keep the tomatoes from breaking.
Once the ingredients have blended together, add a couple of drops of balsamic vinegar.
If you wish, you can prepare the onion scapece on the side to complete the recipe. To prepare this optional garnish, finely dice the onion, brown it in a frying pan until crunchy, drain the oil, add a pinch of raw cane sugar and add the lime juice, allowing it to evaporate. Add the fresh mint, a pinch of pepper and allow to sit for a few hours.
Place the paccheri in the plates, distributing the tomatoes evenly. Dice the guanciale and sprinkle it onto the pasta with the flakes of shredded pecorino cheese. Decorate with a few leaves of fresh coriander and pepper. If you have prepared the scapece, lay the finishing touches to each plate by adding a little piece of onion to each individual pacchero.