Amatriciana Pasta Cakes

Method

1. Place the guanciale in a cold pan without oil and render it slowly, stirring occasionally, until crispy (about 4 minutes).
2. Remove the guanciale from the pan and set aside, keeping the rendered fat in the pan.
3. Bring a large pot of water to a boil, add a little salt (remember guanciale and pecorino are salty), and cook the spaghetti until al dente.
4. Meanwhile, turn off the heat under the pan with the guanciale fat, add the crushed peeled tomatoes, then turn the heat back on and cook the sauce for a few minutes.
5. When the pasta is al dente, drain it (reserving a little pasta water) and add it to the pan with the tomato sauce.
6. Add the reserved guanciale back to the pan, sprinkle generously with grated Pecorino Romano, and toss vigorously to emulsify the sauce.
7. Transfer the hot spaghetti to a tray lined with plastic wrap. Press the pasta into an even layer, cover with more plastic, and press firmly to eliminate air gaps. Let it cool completely (preferably overnight in the refrigerator).
8. Prepare the egg wash: beat 2 eggs with 100 ml of milk and a little flour.
9. Once the pasta block is firm, remove from the plastic and cut into rectangular pieces (lingotti).
10. Dip each lingotto first in the egg wash, then coat thoroughly with breadcrumbs, pressing gently to adhere.
11. Heat oil in a deep fryer or pan to 180°C (350°F) and fry the lingotti for 2–3 minutes, until golden and crispy.
12. Drain on paper towels and serve immediately.