PASTA ALL'AMATRICIANA

PASTA ALL'AMATRICIANA image

Categories Pasta

Number Of Ingredients 8

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1 tablespoon Extra Virgin Olive Oil
6 ounce Guanciale, Pancetta or, in a pinch, bacon, cut into ½-inch cubes
1/4 cup Dry white wine
28 ounce Can whole peeled San Marzano tomatoes, crushed by hand
1 pound Spaghetti
1 pinch Freshly ground black pepper
1 pinch Red pepper flakes
1/4 cup Freshly grated Pecorino (or Parmesan), plus additional for serving, if desired

Steps:

Heat olive oil in a large skillet over medium heat. Sauté guanciale and red pepper flakes until lightly browned, 4-5 minutes.
If using, add wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
Add tomatoes and bring to a simmer. Add black pepper; reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
While sauce is simmering, bring a large pot of salted water to boil. Boil pasta until just shy of al dente (1-2 minutes less than the package recommends). Using tongs, transfer cooked pasta and about ¼ cup of pasta water to sauce, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.