Pasta all’Amatriciana

Updated at: Wed, 15 Nov 2023 19:45:55 GMT

Step 1

Begin to boil water in a large pot (for cooking the pasta), and add plenty of salt

Step 2

Pan fry the Guanciale at low heat to render as much fat as possible

Step 3

Once the fat is rendered, remove about 1/3 of the fat and turn up the temperature to fry the Guanciale and reach a slightly crispy outside

Step 4

Place pasta in the boiling water, and cook slightly less (about 3 minutes) less than the listed al dente time on the package

Step 5

Add the tomato sauce (passata or squished San Marzano tomatoes) and a lot of pepper (tasting the sauce until it becomes noticeably peppery) and simmer

Step 6

Lift all of the pasta into the sauce without draining directly from the pot, and add a ladleful of pasta water

Step 7

Mix the pasta with the sauce over high heat

Step 8

Add one of the 30g piles of Romano and toss until thoroughly combined

Step 9

Serve, using the remaining 30g of Romano as garnish

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Delicious

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Makes leftovers

Special occasion