Pasta Amatriciana

Step 1

Cut guanciale into thin matchsticks or small cubes.

Step 2

Crush canned tomatoes by hand or pulse briefly to break them into chunky pieces.

Step 3

Bring a large pot of salted water to boil for the pasta.

Step 4

In a large skillet, cook guanciale over medium heat for 8–10 minutes, stirring occasionally, until the fat renders and the pieces are crispy and golden.

Step 5

Add red chili flakes to the skillet and stir for 30 seconds until fragrant.

Step 6

Pour in crushed tomatoes and stir. Simmer for 8–10 minutes while the pasta cooks, stirring occasionally. Season with salt and pepper.

Step 7

Cook pasta in boiling salted water until al dente, about 8–10 minutes. Reserve 1 cup pasta water.

Step 8

Drain pasta and add directly to the sauce. Toss over medium heat, adding pasta water 2–3 tablespoons at a time to create a silky sauce.

Step 9

Remove from heat and stir in half the Pecorino Romano. Divide into bowls and top with remaining cheese and cracked black pepper.