Ingredients ( for 4 – 5 persons):
- spaghetti of top quality (if possible, De Cecco, n. 12) – 1 lb of pasta for every 5 persons
- 1 -1/2 lbs of very ripe tomatoes, casalino rosso variety – or San Marzano (probably more obtainable) – or 1 lb.,16 oz-can of tomatoes
- about 1 c of pecorino di Amatrice (and doubt you’ll get hold of Amatrice sheep’s milk cheese – but pecorino romano not suggested as too salty and will alter the flavor. (I used an Umbrian pecorino – tied in well!)
- about 1/2- 3/4 lbs of guanciale – if unobtainable, use Italian bacon, pancetta
- 1 hot chili pepper
- lard – about 2 T (but you may wish to use the alternative, i.e., olive oil – extra virgin ONLY)
- salt, q.b. (“quanto basta”, ie, “as much as you need”)
Cut guanciale into thin strips about 1 1/2 “ long (do not cut into cubes – as when sautéeing, bits will become hard). If using fresh tomatoes, drop into boiling water so that skins slide off. When cool, remove center with seeds. Chop.
Set aside chopped tomato pieces and their juice. Heat medium-sized stainless steel pan (though the “true” amatriciana was cooked in cast iron) and drop in enough lard to cover pan – about 2 T. When fat is hot (but not smoking!), slide in guanciale strips and chili pepper, stirring gently with wooden spoon, cooking over low heat a few minutes until golden. **Critical to the perfect amatriciana: do not heat too long, do not burn guanciale nor cook past “golden” point as the meat will be come tough. When golden, slide in tomatoes. Cook gently for about 15 minutes until the sauce reaches the “right” consistency (takes practice!), i.e. not too liquidy but not too dry.
While sauce is simmering and almost ready, cook spaghetti in a generous amount of salted boiling water until al dente (“to the tooth”). Do not overcook. As soon as you drain the pasta, stir into the sauce, then sprinkle with just-grated aged pecorino cheese. Mix. Serve.
