Traditional Amatriciana

Method

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1. Cut the guanciale into strips and place them in a cold pan.
2. Heat the pan to medium and cook the guanciale until golden and crispy and it releases its fat.
3. Remove the guanciale and set it aside.
4. Add the crushed peeled tomatoes to the rendered fat and add the chili pepper if using.
5. Simmer the tomato sauce for 10–15 minutes.
6. Meanwhile, boil the pasta in plenty of salted water until al dente.
7. Return the guanciale to the sauce.
8. Drain the pasta al dente and toss it in the pan with the sauce for 1 minute.
9. Turn off the heat and mix in the Pecorino Romano.
10. Serve immediately with extra Pecorino on top.

Buon appetito!

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