Pasta all'Amatriciana

Method

1. Remove the skin, spice coating, and pepper from the guanciale. Cut it into cubes of about 0.5 cm.
2. Place the guanciale in a cold pan. Turn on low heat and let it render slowly until golden and crispy, without burning.
3. Meanwhile, grate a generous amount of Pecorino Romano DOP (black rind). Set aside.
4. When the guanciale is crispy, remove it from the pan and drain on paper towels. Keep warm.
5. Add tomato passata (or crushed peeled tomatoes) to the rendered fat in the pan. Add freshly ground black pepper and cook for about 5 minutes.
6. Cook the pasta in unsalted boiling water for about 13-14 minutes, but finish cooking in the sauce for the last 7-8 minutes. Reserve some pasta water.
7. Transfer the pasta to the pan with the sauce. Add a splash of pasta water and finish cooking until al dente and creamy.
8. Add most of the crispy guanciale to the pasta and toss to combine. Remove from heat.
9. Add the grated Pecorino Romano and toss vigorously to create a creamy emulsion. Adjust consistency with pasta water if needed.
10. Serve with the remaining crispy guanciale on top. Enjoy immediately.