Summer Amatriciana

Method

1. Boil water for the pasta (mezzemaniche) and lightly salt it.
2. Clean the guanciale and cut it into thin strips (classic cut).
3. Place the guanciale in a cold pan. Turn on the heat to low and let it render its fat slowly.
4. While the guanciale renders, cut the fresh cherry tomatoes into small pieces and place them in a bowl.
5. Finely chop fresh marjoram, being careful not to use too much as it is strong.
6. When the guanciale is crispy, remove it from the pan and set aside. Leave the rendered fat in the pan.
7. Turn the heat back on low and add the cut cherry tomatoes to the pan.
8. Add a pinch of the chopped marjoram and a little salt (note: guanciale and pecorino are already salty).
9. Add a splash of pasta cooking water to the tomatoes and cook briefly. The chef prefers the tomatoes slightly raw.
10. Cook the pasta until al dente. Drain it, reserving some cooking water.
11. Turn off the heat under the tomato sauce. Add the drained pasta to the sauce and toss to coat, finishing the cooking in the sauce.
12. Add the crispy guanciale back to the pan and mix. Turn off the heat.
13. Let the temperature drop slightly, then add grated pecorino cheese and toss well.
14. Serve with extra pecorino, black pepper, and fresh marjoram on top.