Keep the guanciale lightly golden and tender. Setting it aside while the tomatoes cook gives you a lively red sauce without drying out the meat.
Spaghetti all’amatriciana
Prep 10 min · Cook 25 min · Serves 5 · Difficulty Easy
Method
Bring a large pot of water to a boil. Cut the trimmed guanciale into long strips about 5 mm thick. Break the peeled tomatoes into strips in a bowl, keeping their juice.Bring a large pot of water to a boil. Cut the trimmed guanciale into long strips about ¼ in thick. Break the peeled tomatoes into strips in a bowl, keeping their juice.
Heat the oil in a wide iron skillet over medium heat. Add the guanciale and cook for 3 minutes, turning the strips. Add the wine, a little black pepper and the optional chili. Lower the heat and cook for about 4 minutes more, until the guanciale is lightly golden and still supple. Lift it out with a slotted spoon and keep it warm.Heat the oil in a wide iron skillet over medium heat. Add the guanciale and cook for 3 minutes, turning the strips. Add the wine, a little black pepper and the optional chili. Lower the heat and cook for about 4 minutes more, until the guanciale is lightly golden and still supple. Lift it out with a slotted spoon and keep it warm.
Add the tomatoes and their juice to the skillet. Cook at a lively simmer for about 15 minutes, stirring and lowering the heat if the sauce catches. It should thicken while remaining loose enough to coat the pasta. Taste before adding salt.Add the tomatoes and their juice to the skillet. Cook at a lively simmer for about 15 minutes, stirring and lowering the heat if the sauce catches. It should thicken while remaining loose enough to coat the pasta. Taste before adding salt.
Meanwhile, salt the boiling water and cook the spaghetti according to the package directions, tasting for an al dente center. Remove the chili from the sauce and return the guanciale, stirring gently to warm it through.Meanwhile, salt the boiling water and cook the spaghetti according to the package directions, tasting for an al dente center. Remove the chili from the sauce and return the guanciale, stirring gently to warm it through.
Drain the spaghetti and combine with the hot sauce. Take off the heat, add most of the pecorino and toss until the strands are evenly dressed. Serve immediately with the remaining cheese.Drain the spaghetti and combine with the hot sauce. Take off the heat, add most of the pecorino and toss until the strands are evenly dressed. Serve immediately with the remaining cheese.
