Amatriciana Pasta

• Cooking time: 30 min
• Serving: 4 people
• Utensils: deep frying pan, big pot, pasta strainer

Ingredients

• 400g spaghetti
• 150g guanciale
• 500g tomato without skin
• 1 fresh chilli
• a cup of white wine
• 75g grated pecorino cheese
• olive oil
• salt and pepper

Steps

1. Cut guanciale into 0.5cm cubes
2. Add some olive oil on the pan
3. Put the whole fresh chilli and guanciale into the pan and keep the pan low heat for 7-8 min, keep moving it around with a wooden spoon every so often until the guanciale changed color and became crispy
4. Add white wine into the pan and mix through for 3 min until most of the wine evaporated
5. Use a scoop strainer to take the guanciale out from the pan and keep it on the side
6. Use hand to break tomato into pieces and add them into the pan, stir through until they mix together well, leave it simmer for at least 10 min
7. Use the 10 min cooking time to boil water in a large pot, and put the spaghetti into the boiled water, cook until al dente
8. When the spaghetti is almost ready, take the chili out from the sauce and put a pinch of salt and some black peppers in it
9. Add the cooked guanciale into the sauce and mix well
10. Remove the spaghetti from the pot and add it to the pan, mix the sauce through the pan well (add a little bit boiled spaghetti water to make it smooth)
11. Plate the pasta into a beautiful plate and add grated pecorino on the top

Additional notes

• Guanciele can be substituted with Pancetta or bacon
• Pecorino cheese can be substituted with Parmesan cheese
• Before adding cooked guanciale back to the sauce, you can keep a few for plating at the end