Spaghetti all'Amatriciana

Instructions

1. 1

   To prepare the Spaghetti all'Amatriciana, first bring water to a boil for cooking the pasta and add salt. You can then prepare the sauce: take the guanciale, remove the rind, and cut it into slices of about 1 cm thickness; reduce the slices into strips of about 0.5 cm. Sauté it over low heat for 7-8 minutes in a cast iron or stainless steel pan. The fat from the guanciale should become translucent and the meat crispy.

2. 2

   Stir frequently, being careful not to burn it. When the fat has melted, deglaze with white wine, increase the heat, and let it evaporate. Transfer the strips of guanciale to a plate and set aside. Grate the Pecorino Romano DOP.

3. 3

   In the same pan with the guanciale drippings, place the whole chili pepper (seeds removed) and add the peeled tomatoes, crushed by hand. Cook the sauce over medium heat for about 10 minutes and season with salt to taste. Add the spaghetti to the pot and cook until al dente.

4. 4

   Remove the chili pepper from the sauce, add the guanciale strips, and mix to combine. Drain the spaghetti and add them to the pan with the sauce.

5. 5

   Quickly sauté the pasta to combine it well with the sauce (if you like your pasta al dente, turn off the heat; otherwise, add a little pasta cooking water to continue cooking). Finally, sprinkle with grated Pecorino Romano DOP: your Spaghetti all'Amatriciana are ready to be served!