Spaghetti Amatriciana

• servings: 1 serving
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tbsp olive oil

75g guanciale, diced

pinch chilli flakes

2 cloves garlic, crushed

50ml dry white wine

400g can whole tomatoes

sea salt and pepper to season

150g spaghetti

30g Pecorino, grated

Directions

Heat oil in a large frying pan over medium.

Cook guanciale for 6-8 minutes, stirring, until fat renders and starts to brown.

Stir in chilli flakes and garlic, cook for a further minute, then add wine and deglaze pan, scraping the fond from the bottom with a wooden spoon.

Add tomatoes and bring to a simmer. Cook, stirring occasionally and breaking up tomatoes, for 5-6 minutes, until slightly thickened. Season with salt and pepper.

Reserve half of this sauce for later use. Either refrigerated or frozen in a small airtight container.

Cook spaghetti in a large saucepan of salted boiling water according to packet directions.

Transfer pasta to the frying pan along with ¼ cup (60ml) of the cooking water and toss in the sauce until well coated.

Stir in half the cheese, then serve sprinkled with remaining cheese.

Nutrition

• Serving Size: 1