Spaghetti all'Amatriciana (with Pecorino)

Spaghetti all'Amatriciana (with Pecorino) ingredients

• 400 g spaghetti
• 150 g guanciale (cured pork jowl)
• 80 g Pecorino Romano cheese
• 800 g canned whole peeled tomatoes
• 1/2 red onion
• 1 clove garlic
• 1/4 cup dry white wine
• 1/2 tsp red pepper flakes
• 1 tbsp extra virgin olive oil
• to taste salt
• to taste freshly ground black pepper

How to make Spaghetti all'Amatriciana (with Pecorino)

1. Bring a large pot of generously salted water to a rolling boil. Add the 400g of spaghetti and cook according to package directions, typically 8-10 minutes, until al dente.
2. While the pasta cooks, prepare the guanciale: remove the skin and cut the 150g guanciale into small, even cubes or strips. Finely dice the 1/2 red onion and mince the 1 clove of garlic. Crush the 800g canned whole peeled tomatoes with your hands or roughly chop them.
3. In a large, deep skillet or sauté pan, heat 1 tablespoon of extra virgin olive oil over medium-low heat. Add the guanciale and cook for 8-10 minutes, stirring occasionally, until it renders its fat and becomes crispy. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Increase the heat to medium. Add the diced red onion to the guanciale fat in the skillet and cook for 5-7 minutes until softened and translucent. Add the minced garlic and 1/2 teaspoon of red pepper flakes, cooking for another minute until fragrant.
5. Pour in the 1/4 cup of dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until mostly evaporated.
6. Add the crushed tomatoes to the skillet. Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and flavors have melded. Season with salt and freshly ground black pepper to taste.
7. Before draining the spaghetti, reserve about 1 cup of the starchy pasta cooking water. Drain the spaghetti thoroughly.
8. Add the hot, drained spaghetti directly to the skillet with the tomato sauce. Add about half of the reserved crispy guanciale and about half of the 80g of finely grated Pecorino Romano cheese.
9. Toss everything together vigorously with tongs, adding about 1/4 cup of the reserved pasta water to help emulsify the sauce and coat the spaghetti evenly. Continue tossing for 1-2 minutes until the pasta is well coated and the sauce is clinging beautifully.
10. Serve immediately, garnished with the remaining crispy guanciale, a generous sprinkle of the remaining grated Pecorino Romano cheese, and an extra grind of black pepper.

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