Pasta amatriciana

Prepared 0 of 6 steps

1. 01

   Prepare the meat and tomatoes

   Remove the tough skin from the guanciale, cut the meat into small cubes. Crush the tomatoes with their juice in a bowl. Grate the pecorino finely and set aside some for serving: the rest will go into the sauce.

2. 02

   Render the fat

   Place the guanciale in a cold large skillet. Cook over medium heat for 7–9 minutes, stirring occasionally until the meat is lightly browned and the fat becomes clear. Do not add oil to the pan.

3. 03

   Add wine and tomatoes

   Add the chilli, wait 20 seconds, then carefully pour in the wine and boil for 2 minutes. Add the crushed tomatoes, reduce the heat and simmer with the lid loose for 12–15 minutes until the sauce is thick and mellow.

4. 04

   Cook the spaghetti

   Bring 3000 ml of water to a boil and add salt. Cook the spaghetti for 1 minute less than the package time. Reserve about 250 ml of starchy cooking water before draining; do not rinse the cooked pasta.

5. 05

   Finish in the sauce

   Transfer the spaghetti to the tomato mixture, add about 80 ml of reserved cooking water and stir energetically for 1–2 minutes. The pasta should be al dente, and the sauce should become smooth and cling to the strands.

6. 06

   Fold in the cheese off heat

   Turn off the heat and add most of the pecorino, stirring until well distributed. If needed, thin with reserved starchy water by the tablespoon. Serve each portion topped only with the reserved cheese.