Spaghetti Amatriciana by Enzo

Ingredients

• 2 tablespoons extra virgin olive oil
• 12 ounces guanciale (cured pork jowl), sliced and cut into 1/2-inch pieces
• 1 cup diced onion
• 3 cloves garlic, chopped
• ¼ teaspoon crushed red pepper flakes
• ½ cup white wine
• 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
• 1 cup water, divided
• 1 (6 ounce) can tomato paste
• 2 (16 ounce) packages spaghetti
• 1 cup freshly grated Pecorino Romano cheese
• 2 tablespoons thinly sliced fresh basil leaves

Step 1

Lightly heat some olive oil in a large skillet over medium heat. Toss in the guanciale and cook it, stirring now and then, until it’s nicely browned—this should take about 7 minutes. Once it’s done, take the guanciale out and set it aside on a plate. Keep a little bit of the fat in the pan and pour off the rest.

Step 2

Add the onion to the skillet and cook it gently, stirring occasionally, until it softens—about 5 minutes. Then stir in the garlic and red pepper flakes and let them cook for just a minute until fragrant. Put the guanciale back into the pan, give everything a good mix, and cook for another minute or two. Pour in the white wine and let it simmer until it reduces slightly, which should take around 3 minutes.

Step 3

Now, add the canned tomatoes, breaking them up with your spoon as you stir. Use about a third of the water to rinse out the tomato can, swirl it around to get all the bits, and pour that into the skillet along with the rest of the water and the tomato paste. Bring the sauce up to a boil, then lower the heat, cover, and let it simmer gently for an hour, stirring every now and then.

Step 4

While the sauce is cooking, bring a large pot of salted water to a boil and cook your spaghetti until it’s al dente, about 10 to 12 minutes. Before draining, scoop out about half a cup of the pasta water and stir it into the sauce—this helps everything come together nicely. Drain the spaghetti and toss it right into the sauce, mixing well so every strand is coated.

Step 5

Serve the pasta with a generous sprinkling of Pecorino Romano cheese on top, and add a few basil leaves for a fresh finish. Enjoy!