Pasta all’Amatriciana (Spaghetti with Guanciale and Tomato)

• 2 tsp Fine sea salt
• 200 g Spaghetti
• 120 g Guanciale
• 1 tbsp Extra virgin olive oil
• ½ tsp Chili flakes
• 60 ml Dry White Wine
• 300 g Tomato passata
• 60 g Pecorino Romano cheese

1. Bring a large pot of water to the boil and season it with 1 1/2 tsp of the fine sea salt. Add the spaghetti and cook until just al dente. Before draining, scoop out about 150 ml of the pasta water and set it aside.
2. Meanwhile, cut the guanciale into small batons. Put it in a large frying pan over medium heat with the extra virgin olive oil and cook, stirring, until the fat has rendered and the guanciale is crisp. Use a slotted spoon to lift out about a third of the guanciale for topping later, leaving the rest in the pan.
3. Stir the chili flakes into the guanciale fat for 30 seconds until fragrant. Pour in the dry white wine and let it bubble for 1 to 2 minutes to reduce slightly. Add the tomato passata and simmer gently until glossy and slightly thickened.
4. Add the drained spaghetti to the pan and toss well, loosening with a splash of the reserved pasta water until the sauce clings to the pasta. Take the pan off the heat and add most of the pecorino Romano cheese, tossing until creamy and emulsified. Taste and adjust with the remaining fine sea salt if needed.
5. Divide between bowls and top with the reserved crisp guanciale and the remaining pecorino Romano cheese. Serve straight away while hot and glossy.

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