Amatriciana

Method

1. Remove the skin from the guanciale and cut into slices about 0.5 cm thick, then into strips.
2. Place the guanciale in a cold pan and cook over very low heat to render the fat. Once golden, remove the guanciale strips and set aside on paper towels. Filter the rendered fat and reserve a little.
3. Cut the cherry tomatoes into pieces.
4. In the same pan with a little of the rendered fat, add the cherry tomatoes and deglaze with a splash of dry white wine.
5. Crush the San Marzano peeled tomatoes by hand and add them to the pan together with the cherry tomatoes. Add a pinch of salt and two basil leaves.
6. Cook the sauce for 15-20 minutes.
7. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente.
8. When the pasta is almost ready, add the reserved guanciale and freshly ground black pepper to the sauce.
9. Add a ladle of pasta cooking water to the sauce.
10. Drain the pasta and transfer it to the pan with the sauce. Toss to combine and add the grated cheeses (70% pecorino, 30% parmesan), stirring well to emulsify.
11. Serve immediately.