Spaghetti all'Amatriciana

Ingredients

• 400 gspaghetti
• 200 gguanciale — cut into lardons
• 400 gSan Marzano tomatoes — crushed
• 80 gPecorino Romano — grated
• 1 pinchred pepper flakes
• 2 tbspextra virgin olive oil
• to tastefine sea salt

Method

1. Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of fine sea salt, so the water tastes like the sea. Add 400 g of spaghetti and cook until al dente, stirring occasionally. Reserve a cup of the pasta cooking water before draining the spaghetti.
2. While the pasta is cooking, cut 200 g of guanciale into small strips, about 1 cm wide. Heat 2 tbsp of extra virgin olive oil in a wide pan over medium heat. Add the guanciale and cook until it becomes golden and crispy, releasing its fat into the oil. The aroma should be rich and savory, signaling it's ready.
3. Add a pinch of red pepper flakes to the pan with the guanciale, stirring to combine. Pour in 400 g of San Marzano tomatoes, crushing them with your hands or a spoon as they enter the pan. Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly and the flavors meld together.
4. Once the spaghetti is cooked and drained, add it directly to the pan with the sauce. Toss the spaghetti in the sauce off the heat, ensuring each strand is well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
5. Grate 80 g of Pecorino Romano cheese and sprinkle it over the pasta. Toss everything together until the cheese melts into the sauce, creating a creamy texture. Serve immediately, ensuring each plate has a good mix of spaghetti, sauce, and crispy guanciale.