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cut guanciale into strips
in a large frying pan place the red pepper and add the guanciale.
Sauté the guanciale, turning it often with a wooden spoon, until the white fat part has become transparent and golden (about 5 min).
add peeled tomatoes with their sauce, stir, then cook Amatriciana sauce for 10 minutes on medium heat. Add salt to taste.
cook spaghetti in plenty of salted water
Drain spaghetti al dente and pour them into the pan with Amatriciana sauce.
Stir, add grated pecorino romano and serve