Amatriciana

Method

1. Remove the rind and outer peppered layer from the guanciale. Cut into 1 cm slices, then into strips or small cubes.
2. Place the guanciale in a cold pan and cook over medium heat for 10-12 minutes until crispy and the fat has rendered.
3. Remove the guanciale from the pan, leaving the rendered fat behind.
4. Add the tomato passata to the pan with a little water (rinsing the passata container). Stir and cook for 10-15 minutes with the lid slightly ajar.
5. Meanwhile, bring a large pot of water to a boil, add salt (8-10g per liter), and cook the mezze maniche according to package directions.
6. About 1 minute before the pasta is done, add the cooked guanciale back to the tomato sauce.
7. Drain the pasta al dente and transfer it to the sauce. Finish cooking the pasta in the sauce for the last minute, stirring.
8. Add grated pecorino Romano and freshly ground black pepper to taste. Mix well.
9. Serve immediately with additional pecorino and pepper on top.