Spaghetti all’Amatriciana

1. Prepare Pasta Water

Start by bringing a large pot of salted water to a boil.

2. Cook Guanciale and Onion

In another large pot, heat a quarter cup of extra virgin olive oil over medium heat. Add the guanciale and red onion slices. Cook for about seven minutes until the guanciale is lightly browned and the onions are softened.

3. Add Tomato Paste and Red Pepper Flakes

Stir in the tomato paste and hot red pepper flakes. Let them cook for about a minute.

4. Simmer the Sauce

Pour in the reduced Pomì strained tomatoes, stirring to combine into a cohesive sauce. Let the sauce simmer.

5. Cook the Spaghetti

Cook the spaghetti in the boiling water until just al dente. Drain the pasta, reserving a bit of the cooking water, and add the spaghetti to the sauce.

6. Finish with Cheese and Parsley

Add the freshly grated Parmigiano-Reggiano and Pecorino Romano cheeses, along with the chopped Italian parsley. Toss everything together for a couple of minutes.