Spaghetti all’Amatriciana is the cure for a long week.

1 lb spaghetti alla chitarra
1 28 oz can of San Marzano tomatoes, crush to preference. I prefer very small chunks for texture
.3 oz guanciale, chopped into 1/4 inch cubes
1/2 tsp Calabrian chili pepper
1 tsp kosher salt
1/4 cup dry white wine

Boil water, salt and cook spaghetti to firm side of al dente. Save cup of pasta water.

Cook guanciale in two tbsp extra virgin olive oil until fat is rendered and meat has browned.

Add wine and cook until wine evaporates.

Add tomatoes, chili pepper, salt to guanciale, simmer at a decent boil for 20-25 minutes – when the sauce has thickened well. Guanciale will leave quite a bit of rendered fat that needs to meld with the tomatoes.

Drain pasta, add to the sauce, mix / coat well. Add pasta water 1/4 cup at a time as pasta thickens. I often only need 1/4 cup of pasta water, but can add more as needed.

Add pecorino Romano and mangia!

by charlestoonie