Amatriciana

Method

1. 1

   Gather ingredients: 150 g guanciale, 15 ml olive oil, 1 onion, 400 g canned tomatoes, 1 chili pepper, to taste salt, 5000 ml water, 45 g kosher salt, 450 g pasta, 100 g pecorino romano. Tools needed: saucepan, 8-liter pot, colander, serving bowl, knife, cutting board.

2. 2

   Dice the guanciale and chop the onion.

3. 3

   Combine guanciale and olive oil in a saucepan over medium heat; render fat and brown gently.

4. 4

   Add chopped onion to the saucepan and sauté until transparent.

5. 5

   Add tomatoes and chile pepper; adjust salt level based on guanciale saltiness.

6. 6

   Cover and simmer over low heat for 20 minutes until thickened and fat surfaces.

7. 7

   Boil 5 liters of water in an 8-liter pot, add kosher salt and pasta; cook until al dente.

8. 8

   Warm a serving bowl in a low oven or with hot water.

9. 9

   Drain pasta and place in the warm bowl; toss first with grated cheese, then with the sauce.

10. 10

    Serve immediately.