Amatriciana
Ingredients:
400g (14 oz) spaghetti or bucatini
150g (5 oz) guanciale, sliced into thin strips
1 can (400g/14 oz) whole tomatoes, crushed (or use fresh tomatoes, peeled and chopped)
50g (1.75 oz) Pecorino Romano cheese, finely grated
1 small onion, finely chopped (optional)
1 tsp red chili flakes (optional, for extra heat)
Salt and freshly ground black pepper
Instructions:
Cook the pasta: Bring a large pot of water to a boil and salt. Add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water before draining.
Render the guanciale: In a large skillet, heat a small amount of olive oil over medium heat. Add the guanciale and cook until crispy, about 6-8 minutes. Remove from the pan and set aside, leaving the rendered fat in the pan.
Prepare the sauce: In the same pan, add the chopped onion (if using) and cook until softened, about 3-4 minutes. Add the crushed tomatoes, red chili flakes (if using), and a pinch of salt. Let the sauce simmer for 10-15 minutes, allowing it to thicken slightly.
Combine pasta and sauce: Once the sauce is ready, add the cooked guanciale back into the pan. Add the drained pasta and toss everything together, adding a little of the reserved pasta water to help the sauce coat the pasta.
Finish the dish: Add the grated Pecorino Romano cheese and toss until well combined. Taste for seasoning, adjusting salt and pepper as needed.
Serve: Serve immediately with more Pecorino Romano and a sprinkle of black pepper.