Spaghetti all'Amatriciana

Method

1. Sauté the guanciale in a pan over moderate heat until crispy and the fat has rendered.
2. Remove the crispy guanciale and set aside.
3. In the same pan with the rendered fat, sauté one dried chili pepper.
4. Add San Marzano peeled tomatoes, crushing them with a ladle.
5. Season with salt and cook over low heat until the sauce thickens.
6. Meanwhile, cook the spaghetti in boiling salted water.
7. When the pasta is al dente, drain it directly into the sauce.
8. Toss the pasta in the sauce, adding a little pasta cooking water if needed.
9. Add the reserved crispy guanciale and toss again.
10. Off the heat, add grated Pecorino Romano and toss well. If too dry, add more cooking water.
11. Plate the spaghetti and finish with an extra sprinkling of Pecorino Romano.