Amatriciana with Viterbo Guanciale

Method

1. 1

   Remove the rind from the guanciale and cut into strips about half a centimetre thick.

2. 2

   Put it in a cold pan with no added oil: its own fat is more than enough. Brown slowly until golden at the edges but still soft inside.

3. 3

   Deglaze with the white wine and let it evaporate, then take the guanciale out of the pan and set aside so it stays crisp.

4. 4

   In the remaining fat add the chilli and the tomatoes crushed with a fork. Cook on a lively heat for 10–15 minutes, until the sauce reduces and takes on colour.

5. 5

   Cook the pasta al dente, drain and tip into the pan with the sauce together with the reserved guanciale. Toss for a minute.

6. 6

   Off the heat, stir in the pecorino and a grind of pepper, and serve straight away with more pecorino on the side.