Ingredients
- Spaghetti 0.7 lb (320 g)
- Guanciale 5 oz (150 g)
- A pinch of salt
- Fresh chili pepper 1
- Pecorino Romano cheese ¾ cup (75 g)
- Extra virgin olive oil to taste
- White wine ¼ cup (50 g)
Instructions
Boil the Water
To prepare spaghetti Amatriciana, first bring a large pot of water to a boil and add salt when it starts boiling.
Prepare the Guancialestrong>
Take the guanciale, remove the pork rind, and cut it into slices about 1/4-inch (1 cm) thick, then into strips about 1/8-inch (1/2 cm) wide.
Brown the Guanciale
Heat a drizzle of extra virgin olive oil in a pan. Add the whole chili pepper and the guanciale strips, then brown over low heat for 7-8 minutes until crispy.
Deglaze with Wine
Pour in the white wine, increase the heat, and let it evaporate.
Prepare the Sauce
Remove the guanciale and set aside. Add the peeled tomatoes to the same pan and cook for about 10 minutes.
Cook the Spaghetti
Cook the spaghetti until al dente.
Finish and Serve
Add the guanciale back to the sauce, combine with the pasta, and finish with grated Pecorino Romano.