Pasta Amatriciana Recipe

  

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Start by putting a pot of water on the stove to boil, and add coarse salt once it reaches its boiling point. Take the guanciale, remove the rind, and slice it into approximately 1 cm thick slices; then cut the slices into strips about half a centimeter thick. Sauté them over low heat for 7-8 minutes in a cast iron or stainless steel skillet until the fat from the guanciale becomes transparent and the meat crispy.

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Stir often, being careful not to burn it. Once the guanciale fat has melted, deglaze with white wine, increase the heat and let it evaporate. Transfer the guanciale strips to a plate and set aside. Grate the pecorino and deseed a chili pepper.

In the same skillet with the guanciale rendered fat, add the deseeded chili pepper and hand-crush the peeled tomatoes. Cook the sauce over moderate heat for about 10 minutes and adjust salt to taste. Add the pasta to the pan and cook them al dente.

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Remove the chili pepper from the sauce, add the guanciale strips, and mix to combine. Drain the pasta and add it to the skillet with the sauce. Quickly toss the pasta to coat it well with the sauce (if you prefer the pasta al dente, you can turn off the heat; otherwise, add a little pasta cooking water to continue cooking). 

Sprinkle with the grated pecorino: your pasta all'amatriciana is ready to be served.