Step 1

cut guanciale into strips

Step 2

in a large frying pan place the red pepper and add the guanciale.

Step 3

Sauté the guanciale, turning it often with a wooden spoon, until the white fat part has become transparent and golden (about 5 min).

Step 4

add peeled tomatoes with their sauce, stir, then cook Amatriciana sauce for 10 minutes on medium heat. Add salt to taste.

Step 5

cook spaghetti in plenty of salted water

Step 6

Drain spaghetti al dente and pour them into the pan with Amatriciana sauce.

Step 7

Stir, add grated pecorino romano and serve