Spaghetti all'Amatriciana

Ingredients

• 1.5 oz Pecorino romano cheese
• Fresh chilli pepper
• 1/4 cup Extra virgin olive oil
• 3.5 oz Guanciale
• 1/4 cup White wine
• 10 oz Tomato passata
• 12 oz Spaghetti or similar long pasta

Method

The sauce is built in three distinct stages: rendering the guanciale fat, developing depth through wine-reduction, and finishing with tomato. This order matters — you're not making a quick pan sauce.

Cut the guanciale into thin lardons no thicker than 3mm. Place them in a cold pan with the olive oil and finely minced fresh chilli. Medium heat. The guanciale will gradually render its fat over 5–7 minutes; you're looking for the edges to crisp and the fat to turn golden and translucent, not brown. This is the foundation — the rendered pork fat carries all the flavour that follows. Once you've got colour on the meat and the fat is liberated, increase heat to medium-high and pour in the white wine. The alcohol will burn off in about 2 minutes; you'll smell the shift as the sharp spirit volatilises and leaves behind a savoury sweetness. Stir occasionally and listen — once the pan stops hissing, the reduction is done.

Lower the heat to low and add the passata and a pinch of salt. Season sparingly now; the Pecorino romano you'll add at the end is already salty. Simmer for 12–15 minutes, stirring every few minutes. The sauce should darken slightly and thicken as the water content reduces and the tomato's natural sugars concentrate. You're not looking for a thick ragù — the sauce should coat the back of a spoon but still flow. This is where italian-cuisine|traditional amatriciana departs from cream-based variations: the acid in the tomato cuts through the richness of the guanciale fat and keeps the dish sharp.

Cook the spaghetti in heavily salted water to al dente — 8–10 minutes, depending on the brand. Reserve a cup of pasta water. Drain the pasta and add it directly to the sauce off heat. Grate the Pecorino romano over the top — use roughly 42g (around 1.5 oz) — and toss vigorously, adding a splash of pasta water if the sauce seems tight. The starch in the pasta water emulsifies with the fat and cheese, creating a glossy coat. Grind black pepper liberally over the top. Serve immediately in warm bowls with extra Pecorino on the side, not mixed through.