Spaghetti all'amatriciana

Zutaten

• 1.5 ounce pecorino romano cheese or parmesan
• to taste fresh chili pepper
• 1/4 cup extra virgin olive oil
• 3.5 ounce guanciale or bacon
• 1/4 cup white wine
• 10 ounce tomato passata
• 12 ounce spaghetti or similar long pasta
• to taste extra pecorino romano or parmesan

Zubereitung

1. Grate the pecorino and keep it aside.
2. Mince the chili pepper(s) and keep it/them aside.
3. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat.
4. Douse with the wine and turn up the heat. Cook until the alcohol has evaporated.
5. Start cooking the pasta.
6. Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes.
7. Once finished, drain the pasta and add the sauce and the pecorino/parmesan, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.