Italy with Amore

Ingredients (4 people):

• 320g spaghetti
• 130g guanciale, diced
• Extra-virgin olive oil
• 400g peeled tomatoes
• 1 fresh chili pepper
• 50g of white wine
• Salt, to taste
• Pecorino Romano, grated

Instructions:

Bring a large pot of salted water to a boil.

While waiting for the water to boil, remove the pork rind from the guanciale. Cut the guanciale into slices no more than 1 cm thick, then each slice into about 1 cm strips.

Drizzle some olive oil into a non-stick pan, then place the guanciale pieces and the chili pepper into it. Cook on a low heat, and stir often, until the guanciale becomes crispy.

Once the fat has melted add the white wine. Cook till it evaporates, then remove the guanciale into a small plate, leaving the chili pepper and any liquid in the pan.

In the same pan add the peeled tomatoes breaking them up as you put them in. Cook on a medium heat.

Once the water has started to boil place the spaghetti in and cook according to the package instructions until al dente.

Remove the chili pepper from the tomato sauce, add a pinch of salt, then add the guanciale into the pan, and stir to combine and bring the sauce to a simmer. Allow it to cook, stirring occasionally, until the sauce thickens.

Once the spaghetti are cooked, drain them and add them to the sauce. Toss the pasta in the Amatriciana sauce until well coated.

Serve the Spaghetti all’Amatriciana hot, garnished with some grated Pecorino Romano.