Servings: 4

500 g. of spaghetti 500 g. of spaghetti
125 g. of guanciale 125 g. of guanciale
1 tablespoon of extra-virgin olive oil 1 tablespoon of extra-virgin olive oil
a drop of dry white wine a drop of dry white wine
400 g. of peeled tomatoes (Cento is best i have found) 400 g. of peeled tomatoes (Cento is best i have found)
a pinch of hot chili pepper a pinch of hot chili pepper
100 g. of grated pecorino and parmigiano blended 100 g. of grated pecorino and parmigiano blended
salt salt

Brown the oil and guanciale over a high flame. Add the wine toward the end.
Remove the pieces of guanciale from the pan, let them drip dry and set them aside, keeping them hot if possible; this way, they won’t become too dry and salty, but rather remain soft and tasty.
Add the chili flakes and tomatoes cut in strips and with the seeds removed. Cook for 3 to 5 minutes.
Put the pieces of guanciale back in and mix the sauce again.
In the meantime, boil the pasta in abundant salt water, making sure it’s cooked al dente. Strain it well and put it into a bowl, adding the grated pecorino. Wait a few seconds and then pour on the sauce.
Mix everything together, and prepare more pecorino on the side for those who want it.

The Amatriciana was originally made in bianco (without tomatoes), and only at the end of the 1700s, with the In a pan – preferably made of iron – place the oil, hot chili pepper and guanciale cut into little pieces; the proportion of one-fourth, compared to the amount of pasta, is traditional and sacred for the experts. And either you use guanciale, meaning the part of the pig’s jaw and cheek, or it’s not really Spaghetti all’Amatriciana; only with guanciale will the dish be incomparably delicate and sweet.  The Amatriciana was originally made in bianco (without tomatoes), and only at the end of the 1700s, with the In a pan - preferably made of iron - place the oil, hot chili pepper and guanciale cut into little pieces; the proportion of one-fourth, compared to the amount of pasta, is traditional and sacred for the experts. And either you use guanciale, meaning the part of the pig’s jaw and cheek, or it’s not really Spaghetti all’Amatriciana; only with guanciale will the dish be incomparably delicate and sweet.