Spaghetti all'Amatriciana

01Method

1. 1

   Warm olive oil in a wide skillet over medium heat. Add the guanciale and cook, stirring often, until lightly browned, about 7 minutes. Transfer the guanciale to a plate and pour off most of the rendered fat, leaving just a thin layer in the pan.

2. 2

   Add the onion to the skillet and sauté until softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook for 1 minute. Return the guanciale to the pan and let everything cook together for 1–2 minutes. Pour in the white wine and allow it to reduce slightly, about 3 minutes.

3. 3

   Add the canned tomatoes, breaking them up with the back of a spoon. Rinse the tomato can with a third of the water, pour it into the skillet along with the remaining water and the tomato paste. Bring the sauce to a boil, then reduce the heat to low, cover, and simmer — stirring occasionally — for 1 hour.

4. 4

   While the sauce finishes, bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente, 10–12 minutes. Scoop out about half a cup of the pasta cooking water, stir it into the sauce, then drain the pasta and toss it directly into the skillet until thoroughly coated.

5. 5

   Serve in bowls with a generous grating of Pecorino Romano and a few ribbons of fresh basil over the top.