Spaghetti all'Amatriciana

Method

1. Bring a pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
2. Meanwhile, cut the guanciale into slices about 1/2 cm thick, not too thin.
3. In a large pan or wok, heat a drizzle of extra virgin olive oil (or a teaspoon of lard if preferred).
4. Add the guanciale and sauté over medium heat with freshly ground black pepper (or chili pepper to taste) for 3–4 minutes, until the fat renders and the meat is crispy on the outside but still tender inside. Do not add salt.
5. If using fresh tomatoes, plunge them in boiling water for 2–3 minutes, peel, halve, remove seeds, and crush the pulp. Alternatively, use ready-made tomato sauce.
6. Once the guanciale is perfectly crisp, add the tomato sauce and let it simmer for about 10 minutes, stirring occasionally.
7. When the pasta is almost done, reserve a cup of pasta cooking water.
8. Drain the spaghetti and transfer it to the pan with the sauce. Toss well over heat, adding a little pasta water if the sauce is too thick to make it creamy.
9. Remove from heat and serve immediately, topping with plenty of grated pecorino cheese (Pecorino Romano or the milder Pecorino di Matrice).