Name: Pasta all'Amatriciana - Tomato and Guanciale
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 lbs spaghetti or rigatoni; 6 oz guanciale; 28 oz canned San Marzano tomatoes; 2 whole red chili peppers; 1.5 cups Pecorino Romano cheese; 0.5 whole onion; 1 tbsp salt; 6 cups water

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
spaghetti or rigatoni	1 lbs	421	15g	85g	2g
guanciale	6 oz	304	5g	0g	32g
canned San Marzano tomatoes	28 oz	36	2g	8g	0g
red chili peppers	2 whole	1	0g	0g	0g
Pecorino Romano cheese	1.5 cups	145	12g	1g	10g
onion	0.5 whole	6	0g	1g	0g
salt	1 tbsp	0	0g	0g	0g
water	6 cups	0	0g	0g	0g

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
spaghetti or rigatoni	1 lbs	421	15g	85g	2g
guanciale	6 oz	304	5g	0g	32g
canned San Marzano tomatoes	28 oz	36	2g	8g	0g
red chili peppers	2 whole	1	0g	0g	0g
Pecorino Romano cheese	1.5 cups	145	12g	1g	10g
onion	0.5 whole	6	0g	1g	0g
salt	1 tbsp	0	0g	0g	0g
water	6 cups	0	0g	0g	0g

Directions

Step 1
Dice guanciale into small cubes and cook in large pan over medium heat until crispy
Step 2
Remove crispy guanciale and set aside, leaving about 2 tbsp fat in pan
Step 3
Add diced onion to pan and sauté in guanciale fat until softened
Step 4
Add whole dried chili peppers and cook for 1 minute
Step 5
Pour in canned tomatoes, crushing them by hand, and simmer for 15 minutes
Step 6
Bring salted water to boil and cook pasta until al dente
Step 7
Remove chili peppers from sauce and season with salt to taste
Step 8
Drain pasta and toss with sauce, then top with crispy guanciale and grated pecorino