Recipe Instructions:
14 ounces (400 grams) bucatini, spaghetti, or rigatoni
7 ounces (200 grams) guanciale (cured pork jowl)
14 ounces (400 grams) tomato passata (puréed tomatoes)
1 dried or fresh red hot chile, sliced finely
1/2 cup (50 grams) grated pecorino cheese (or parmesan), plus more for garnish
Put a large pot of water on to boil the pasta and when it starts boiling, salt it with 2 teaspoons of salt.
In the meantime, prepare the guanciale. Cut off the tough layer of rind (the “cotenna,” in Italian), if present, then slice the rest of the guanciale (which should be mostly fat with a thin streak of flesh through it) thinly, then into sticks about 1/4 inch (5mm) wide.
Heat a large skillet over medium heat and fry the guanciale pieces until the fat has melted and sizzled to a golden brown. Add the tomato and chile and bring back to a simmer over low-medium heat. Let cook 10 minutes, stirring occasionally. Just before taking off the heat, add the pecorino cheese and stir through, until the sauce is creamy. Set aside until pasta is ready.
Meanwhile, add the pasta to the boiling water and cook until al dente—I recommend looking at the timing instructed on the packet and taking off a minute or so. Drain the pasta, saving about a cup full of the pasta's cooking water. Add the pasta directly to the skillet with the amatriciana sauce, along with a splash of the cooking water, to help loosen the sauce. You want the sauce to easily coat the pasta but still be quite thick. Toss well until the pasta is coated (if the sauce has gone cold, reheat it before tossing) then serve immediately, with more pecorino over the top if desired.
