Spaghetti all’Amatriciana

🧂 Ingredients

• 200 g spaghetti

  for 2 to 3 persons
• 1 tbsp rock salt
• 150 g guanciale

  or pancetta
• ¼ cup white wine
• 1 can whole peeled tomatoes

  400g
• ¼ tsp chilli flakes
• ¼ cup pasta water
• Pecorino Romano cheese

  grated

Instructions

• 1 Crush 400g whole peeled tomatoes with a fork.
• 2 Trim off the rind of 150g guanciale. Cut the guanciale into thin strips.
• 3 Render the guanciale in a non-stick pan
  [https://shopcosmiccookware.com/products/frying-pan-pink-berry?sca_ref=2129180.CsDHKqsW9V&sca_source=cosmocasseroleblog]
  on medium-low heat, until crispy and oil is separated. This takes about 7-8
  minutes.
• 4 Add 1/4 cup of white wine and let the liquid reduce to half. This takes about
  4-5 minutes.
• 5 Add 1/4 tsp of chilli flakes and stir well.
• 6 Add the crushed tomatoes and let it simmer over reduced heat for about 20-30
  minutes.
• 7 In a separate pot, boil water. Once boiled, add 200g spaghetti and 1 tbsp of
  rock salt.
• 8 While the pasta is still cooking, add 1/4 cup of pasta water into the simmering
  tomato sauce and mix well.
• 9 Once pasta is cooked till al dente, add the cooked spaghetti to the simmering
  tomato sauce. Turn off the heat. Mix the spaghetti well with the sauce.
• 10 Add grated Pecorino Romano cheese.
• 11 Serve warm.

Nutrition Info