Spaghetti all’Amatriciana

Fresh: Cook for 4-5 minutes in boiling water
Frozen: Cook for 5-6 minutes in boiling water

1. Dice the Guanciale and cook it on medium heat in a frying pan until golden and crispy. Once cooked, remove the Guanciale from the frying pan and put aside.
2. Meanwhile, cook the pasta in a saucepan filled with 2.5 litres of boiling salted water for 4-5 minutes.
3. Add your Tomato Sauce and about 4 tablespoons of starchy pasta water to the leftover Guanciale oil in the frying pan. Let this mixture simmer gently.
4. Drain the Spaghetti and add into the sauce, followed by the crispy Guanciale. Toss everything together for 1 minute.
5. Take the frying pan off the heat and add a third of the Pecorino Romano. Stir gently until the sauce becomes silky.
6. Garnish with the remaining Pecorino Romano and black pepper and serve immediately.

Buon Appetito!