Spaghetti all'Amatriciana

Ingredients · 4 servings

• 400 gSpaghetti
• 150 gGuanciale, cut into 1 cm strips
• 400 gTomato, crushed
• 60 gPecorino Romano, finely grated
• 2 gChilli, crushed
• 12 gSalt
• 2 gBlack pepper, freshly ground
• 200 mlWater, reserved from pasta cooking

Equipment

stovetop, large pot, wide skillet, tongs, box grater, chef knife, cutting board, measuring cup, wooden spoon, colander, serving bowls

Instructions

1. 1
   Prepare the station

   Gather the spaghetti, guanciale, tomato, Pecorino Romano, chilli, salt, black pepper, and tools: pot, skillet, tongs, grater, knife, board. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Render the guanciale

   Cut guanciale into 1 cm strips, then cook it in a cold skillet over medium heat until the fat melts and the edges turn crisp. · 8 min

   What to look for: The guanciale is golden at the edges and sitting in clear rendered fat.

3. 3
   Simmer tomato sauce

   Add chilli and tomato to the rendered guanciale, crush the tomato with a spoon, and simmer until the sauce looks glossy and slightly thick. · 12 min

   What to look for: The sauce lightly bubbles, darkens a little, and shows red oil at the surface.

4. 4
   Boil the spaghetti

   Bring a large pot of water to a rolling boil, salt it, add spaghetti, and cook until 2 minutes shy of the package time. · 8 min

   What to look for: The spaghetti bends easily but still shows a firm pale core when bitten.

5. 5
   Reserve pasta water

   Scoop 200 ml starchy cooking water into a cup, then drain the spaghetti and keep it moving so it does not clump. · 1 min

   What to look for: The reserved water looks slightly cloudy from pasta starch.

6. 6
   Toss with sauce

   Add spaghetti to the skillet and toss over medium heat, splashing in reserved water until the sauce coats every strand. · 2 min

   What to look for: The sauce clings to the pasta and looks shiny rather than watery.

7. 7
   Finish with cheese

   Remove the skillet from heat, add Pecorino Romano and black pepper, and toss until creamy rather than stringy or oily. · 2 min

   What to look for: The cheese melts into a smooth coating without forming clumps.

8. 8
   Serve at once

   Serve immediately in warm bowls, adding a little more Pecorino Romano and black pepper from the measured ingredients if desired. · 1 min

   What to look for: Each bowl has glossy red pasta with crisp guanciale pieces visible.