Original Italian recipe of Spaghetti all'Amatriciana.
An ancient and simple traditional pasta dish of Italian cuisine.
Pan ( Better if in iron )
Guanciale ( Cured pork cheek )
Canned whole peeled San Marzano tomatoes
Grated Pecorino Romano
Dry White Wine
Extra Virgin Olive Oil
Red chili pepper or a pinch of chili flakes
Remove the skin from the guanciale and cut it into slices 1 cm thick, then cut it into strips.
Crush the tomatoes with your hands or cut them with a knife.
Heat the oil in a pan over medium heat, add the guanciale and the red chili pepper.
Fry the guanciale, stirring frequently with a wooden spoon, until the white fat has become transparent and golden and slightly crunchy (about 5-8 minutes).
Add the white wine and let it evaporate.
Add the tomatoes with all their sauce and season with a little salt (consider that the Pecorino cheese is quite salty).
Let the sauce cook at medium-low heat for about 15-20 minutes.
When the sauce is ready and has become lightly thick, remove the chili and set aside the sauce.
Cook the spaghetti in abundant salted water, following the cooking time, indicated on the package ( about 12 minutes ). I recommend using a good quality pasta).
Drain the spaghetti al dente and pour them into the pan with the sauce.
Stir the pasta in the sauce keeping the pan over low heat.
Turn off the heat, continue to stir and add the grated Pecorino cheese in order to bind all the ingredients.
The original spaghetti all' Amatriciana is ready, serve immediately, with a sprinkling of more grated Pecorino cheese.
Remember to use high-quality ingredients, it would be a shame to ruin the dish using low-quality ingredients.