EFK Amatriciana

Directions

1. Bring a large pot of water to a boil and salt it modestly. Put the guanciale in a large skillet over medium-low heat and cook until the fat is rendered and the edges are crisp. Remove about one-third of the guanciale for garnish. Add crushed red chile to the rendered fat, then add the tomatoes and simmer until slightly thickened, about 15 to 20 minutes. Cook the pasta until just shy of al dente, reserving at least 1 cup pasta water. Transfer the pasta to the skillet and toss with the tomato sauce, adding pasta water as needed to finish cooking and bind the sauce. Remove from direct heat and toss with about 3/4 cup Pecorino. Fold in most of the reserved guanciale. Serve with the remaining guanciale, Pecorino, and black pepper.