- 28 oz can chopped tomatoes in pulp
- 12 oz guanciale, pancetta, or thick cut bacon (if using bacon add a little oil to pan)
- 1 lb (454 grams) spaghetti ot bucatini pasta
- 1 cup (8 oz) Pecorino Romano Cheese
- Salt and Pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- Cut the guanciale, pancetta or bacon into chunks less than one-half inch thick.
- Heat a large pan over a high heat. Add guanciale/pancetta or bacon pieces and red chili flakes (if using), and stir fry until all the fat has been rendered out and the meat is very crisp. Scrape bottom of pan often to prevent from sticking.
- Add the canned tomatoes to the pan. Stir everything through then reduce heat to low and simmer for a few minutes.
- Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water. Drain pasta and add to skillet with sauce.
- Place the drained pasta on top of the sauce. Add half of the cheese and stir the pasta with the cheese without mixing with the sauce, yet. Add pasta water and stir to combine the sauce and pasta. Add the rest of the cheese.
To serve, portion out the pasta into serving bowls, top with plenty of freshly grated pecorino cheese.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: sugo al pomodoro, red sauce, amatriciana, Italian recipe, bacon, pancetta, guanciale, pecorino romano,