Spaghetti all'amatriciana

Spaghetti with guanciale, tomatoes and pecorino cheese

This is a traditional dish from Amatrice, near Rome. It is made with guanciale, pig's cheek and not pancetta. However, if you can't get guanciale, pancetta is a good alternative. If using pancetta, use a little olive oil as the fat content is less. This a very tasty dish with just four main ingredients. What could be more easy? Ingredients for 4 people:

1. 400 g of spaghetti

2. 200 g of guanciale

3. 250 g tin of chopped tomatoes

4. Plenty of pecorino cheese - don't be shy!

5. Salt to taste

Method:

1. Bring a pot of salted water to the boil.

2. Cook guanciale in a pan on medium heat for about 5 mins until it starts to brown.

3. Now add the tomatoes and simmer on low while you cook the spaghetti.

4. Cook spaghetti according to instructions while the sauce simmers.

5. Drain spaghetti al dente and add to the pan.

6. Mix well and serve with lots of grated pecorino cheese!