30-Minute Spaghetti All’Amatriciana

Ingredients

• 2 tbsps extra virgin olive oil
• 120 g guanciale or pancetta
• 250 grams spaghetti (or other long-form pasta)
• 1 can (14 oz. / 400g) peeled tomatoes (crushed)
• 1 medium onion (finely minced)
• 2 garlic cloves (minced)
• 25 g pecorino cheese
• 1/2 tsp chilli flakes
• 1/2 tsp freshly ground black pepper
• 50 ml dry white wine (optional)

Instructions

1. 1

   1. Boil the pasta according to instructions, being careful not to go over the al-dente phase.

2. 2

   2. In the meantime, heat the olive oil in a large pan, add the guanciale or pancetta and cook for 3-4 minutes until crisp.

3. 3

   3. Add the black pepper and chilli flakes, stir a couple of times, and then add the onion and garlic. Cook for 5-6 minutes until soft. If you use wine, add it now and let it evaporate.

4. 4

   4. Stir in the crushed tomatoes and cook for 15 minutes until the sauce is thick.

5. 5

   5. Add the pasta to the sauce and toss it until the pasta is coated. Season with salt, stir in the Pecorino cheese, and serve immediately.