Amatriciana

Method

1. Prepare ingredients: remove the black pepper rind from the guanciale and cut into small strips (cubes or strips; include a mix of fat and lean).
2. Hand crush whole peeled tomatoes into a rustic consistency. Set aside.
3. Grate pecorino romano cheese. Set aside.
4. Start cooking: place guanciale in a cold pan and render the fat over low heat until the guanciale is crispy and golden brown.
5. Remove crispy guanciale with a slotted spoon and set aside. Discard or reserve some of the rendered fat.
6. Add Calabrian chili pepper (or red chili flakes) to the fat and bloom briefly.
7. Add the hand-crushed tomatoes, a tiny pinch of salt, and freshly ground black pepper. Stir and let simmer for about 30 minutes until the sauce reduces.
8. Cook the pasta (rigatoni or bucatini) in salted boiling water until al dente. Reserve pasta water.
9. Transfer the al dente pasta to the sauce with a splash of pasta water and finish cooking for 1-2 minutes, tossing to combine.
10. Remove from heat and add most of the grated pecorino romano (reserve some for topping). Toss vigorously (mantecatura) to create a creamy sauce.
11. Plate the pasta, top with remaining crispy guanciale and extra pecorino romano. Optionally garnish with fresh basil and a pinch of black pepper.