How to make homemade Amatrician Pasta?

Begin by boiling water in a pot to cook the pasta. Remember to add salt to the water once it reaches a boil.

While waiting for the water to boil, focus on preparing the sauce. Take the guanciale and remove the rind. Cut the guanciale into slices approximately 1 cm thick, then further slice these pieces into strips about half a cm wide.

In an iron or steel pan, brown the guanciale over low heat for 7 to 8 minutes. Stir frequently to prevent burning. The guanciale's fat should turn transparent, and the meat should become crispy.

Once the fat has melted, deglaze the pan with white wine. Increase the heat and allow the wine to evaporate. Transfer the guanciale strips to a plate and set them aside.

Grate the Pecorino Romano cheese.

In the same pan with the guanciale cooking juices, place the whole seeded chilli pepper. Add the peeled tomatoes, which should be hand-crushed. Cook the sauce over moderate heat for approximately 10 minutes, and season with salt to taste.

Cook the spaghetti in the boiling water until al dente.

Remove the chilli pepper from the sauce, then add the guanciale strips. Stir well to combine the ingredients.

Drain the cooked spaghetti and transfer them to the pan with the sauce. Quickly toss the pasta to thoroughly coat it with the sauce. If you prefer your pasta al dente, you can turn off the heat. Otherwise, add a small amount of pasta cooking water to continue cooking.

Finally, sprinkle the grated Pecorino Romano cheese over the dish. Enjoy!