Spaghetti alla Amatriciana with Guanciale, Tomatoes and Pecorino

Servings: 4

Ingredients:

• 350g spaghetti, tagliatelle, bucatini or other ribbon pasta
• 1 can (400g)/0.9 lb peeled Italian or chopped tomatoes
• 5 oz/150 g guanciale, pancetta or a strong salty bacon if this is not available – all chopped
• ¾ cup/75 g Pecorino Romano cheese for grating
• 1 shallot, finely chopped
• salt and black pepper to taste
• extra virgin olive oil to taste
• freshly ground black pepper
• fresh chili pepper flakes or pieces of chilli
• ¼ cup/50 g white wine 

Preparation:

1. Heat oil in a large heavy skillet or frying pan over medium heat.
2. Add guanciale and sauté until crisp and golden, takes about 4 minutes.
3. Add pepper flakes and black pepper; stir for 10 seconds.
4. Add onion and garlic; cook, stirring often, until soft, about 8 minutes.
5. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
6. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
7. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.