Enzo's Spaghetti all'Amatriciana

1. Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.

2. Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.

3. Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.

4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.

5. Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.

Cook's Note:

You can substitute salted pork for the guanciale, but make sure you pick salted pork that is more "meaty" than fatty. Cut away and discard the rind end of the salted pork. Since salted pork is very salty don't salt the pasta water and don't add any salt to the sauce.

Editorial Note:

Nutrition data for this recipe includes the full amount of rendered fat from cooking the guanciale. The actual amount of fat consumed will vary.