Authentic Pasta Amatriciana

• Servings: 6
• Difficulty: medium
• Time: 1 hour
• Tools: large pot, skillet, slotted spoon, knife, cutting board

Ingredients

• 400g spaghetti
• 200g guanciale, diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 400g canned San Marzano tomatoes
• 1/2 teaspoon chili flakes
• Salt and pepper, to taste
• Parmesan cheese, grated for serving
• Fresh basil leaves, torn for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a skillet, cook the diced guanciale over medium heat until crispy and the fat has rendered. Remove the guanciale with a slotted spoon and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until softened and fragrant.
4. Add the canned San Marzano tomatoes to the skillet and break them up with a wooden spoon. Cook for a few minutes until the sauce has thickened slightly.
5. Add the cooked guanciale back into the skillet, along with the chili flakes. Season with salt and pepper.
6. Simmer the sauce for about 10-15 minutes to allow the flavors to meld together.
7. Serve the cooked spaghetti topped with the sauce. Garnish with grated Parmesan cheese and torn fresh basil leaves.