Pasta Amatriciana

Ingredients

• 4 oz guanciale or pancetta, in one piece
• 14 oz canned whole peeled tomatoes
• 6 oz spaghetti
• 1.5 oz pecorino romano cheese
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Cut the guanciale into 1/4-inch-thick slices, then stack the slices and cut them lengthwise into 1/4-inch-wide matchsticks, the size of thick shoelaces.

2. 2

   Pour the canned tomatoes into a bowl and crush them by hand or with a wooden spoon until the pieces are roughly the size of chickpeas.

3. 3

   Use a microplane or box grater to finely grate the pecorino romano into a small bowl until fluffy and light.

4. 4

   Place the guanciale matchsticks in a large skillet over medium heat and cook, stirring once every 30 seconds, until the edges are dark golden-brown and crispy, about 5 minutes total.

5. 5

   Pour the crushed tomatoes and their juices into the skillet, stir once, and reduce the heat to medium-low; the sauce should bubble gently, not aggressively.

6. 6

   Simmer the sauce, stirring occasionally every 2 minutes, until it darkens slightly and thickens enough that a wooden spoon dragged through leaves a trail, about 10 minutes.

7. 7

   Meanwhile, bring a large pot of water to a rolling boil over high heat, then add 1 teaspoon of salt; when bubbles actively break the surface, add the spaghetti.

8. 8

   Cook the pasta, stirring once after 1 minute, until a strand bends slightly when pressed to the pot side but still has a firm center (al dente), about 9 minutes total.

9. 9

   Lift 1 cup of the pasta cooking water into a measuring cup with a slotted spoon or small strainer, then drain the pasta in a colander.

10. 10

    Pour the drained pasta directly into the skillet with the sauce and toss with two wooden spoons until every strand is coated, about 30 seconds.

11. 11

    Pour 1/4 cup of the reserved cooking water over the pasta and toss again until the sauce looks glossy and moves freely in the pan, about 20 seconds.

12. 12

    Taste the pasta and stir in salt and black pepper, a small pinch at a time, until it tastes savory and balanced — you should taste the cheese, tomato, and pork equally.

13. 13

    Divide the pasta between two shallow bowls, then sprinkle half of the grated pecorino evenly over each portion and serve immediately.

Tools you’ll need

• large skillet (10–12 inch)
• large pot
• wooden spoon
• slotted spoon or small strainer
• colander
• microplane or box grater
• small bowl
• measuring cup
• two wooden spoons for tossing
• cutting board
• chef's knife
• shallow bowls

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