In a large frying pan heat the pancetta with a tablespoon of olive oil; take care not to burn it but bring it to a light crisp. Put a bit of pancetta to the side to garnish the plate.
Reduce the heat and add the tomato sauce and heat gently (make sure not to bring the tomato sauce to a boil).
In a large saucepan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water
Bring the water to a gentle boil and put in the Spaghetti
Cook to al dente – 2-3 minutes
Remove the pasta from the saucepan with tongs and place it in the frying pan with the pancetta and tomato sauce – make sure that some of the starchy pasta water makes it into the frying pan – you can always add 1-2 table spoons of starchy water if you require some more. The water is important because it helps to emulsify the sauce on the pasta.
Stir gently and ensure that the spaghetti is well coated with tomato sauce.
Plate the Amatriciana into 2 bowls and garnish with Parmesan and the pancetta that was put to the side – Buon Appetito!