30-Minute Spaghetti All’Amatriciana

1. Boil the pasta according to instructions, being careful not to go over the al-dente phase.
250 grams spaghetti
2. In the meantime, heat the olive oil in a large pan, add the guanciale or pancetta and cook for 3-4 minutes until crisp.
2 tbsps extra virgin olive oil
120 g guanciale or pancetta
3. Add the black pepper and chilli flakes, stir a couple of times, and then add the onion and garlic. Cook for 5-6 minutes until soft. If you use wine, add it now and let it evaporate.
1 medium onion
2 garlic cloves
½ tsp chilli flakes
½ tsp freshly ground black pepper
50 ml dry white wine
4. Stir in the crushed tomatoes and cook for 15 minutes until the sauce is thick.
1 can (14 oz. / 400g) peeled tomatoes
5. Add the pasta to the sauce and toss it until the pasta is coated. Season with salt, stir in the Pecorino cheese, and serve immediately.
25 g pecorino cheese