How to make Amatriciana Sauce

It's simple to prepare this traditional sauce for a weekday or weekend dinner. Guanciale, a kind of cured pig jowl from Italy, is wrapped up similarly to pancetta. This sauce gains a unique flavor and silkiness by adding just a tiny bit. Check out your neighborhood Italian grocery or specialized food store for guanciale. Try substituting pancetta if it's not available. Try bacon as a last option; however, as guanciale is not a smoked meat, using bacon will significantly alter the flavor.

Components

Three ounces of guanciale, thinly sliced

Two teaspoons pure olive oil

To taste, red pepper flakes

To taste, add salt and freshly ground pepper.

Two cans of fine Italian plum tomatoes, coarsely mashed by hand

One pound of long pasta, such as bucatini or spaghetti (ideally whole grain)

Grated Parmigiano Reggiano or Pecorino Romano, to taste

Instructions

Heat a big saucepan of water that has been well salted to a boil.

In the meantime, add the olive oil and guanciale to a large sauté pan set over medium heat.

Cook until the guanciale turns golden brown.

Cook until the red pepper flakes become aromatic after stirring them in.

After adding the crushed tomatoes, simmer for approximately 25 minutes on low heat, covered.

Cook the pasta until it's almost al dente in the meanwhile. Pasta should be drained and added straight to the sauce. 

After thoroughly coating the pasta with a tossing motion, sprinkle grated cheese over top.