Rigatoni all'Amatriciana

Ingredients

• 400g rigatoni
• 200g guanciale (or pancetta), cut into lardons
• 1 can (28 oz) San Marzano whole tomatoes, crushed by hand
• 1/2 cup dry white wine
• 1 tsp Calabrian chili flakes
• 80g Pecorino Romano, finely grated
• 1 tbsp extra-virgin olive oil
• Kosher salt for pasta water
• Black pepper to taste

Instructions

1. 1

   Heat olive oil in a wide skillet over medium heat. Add guanciale and cook slowly for 8–10 minutes until the fat has rendered and the pieces are crispy and golden.

2. 2

   Add chili flakes and cook for 30 seconds. Increase heat to medium-high and pour in white wine. Let it sizzle and reduce by half, scraping up any browned bits.

3. 3

   Add the crushed San Marzano tomatoes with their juices. Season lightly with salt (guanciale is salty). Simmer for 15 minutes until the sauce thickens and deepens in color.

4. 4

   Meanwhile, cook rigatoni in a large pot of generously salted boiling water until 2 minutes shy of al dente according to package instructions.

5. 5

   Reserve 1 cup of pasta cooking water before draining.

6. 6

   Transfer rigatoni to the sauce with a splash of pasta water. Toss over medium heat for 2 minutes, adding more pasta water as needed to keep the sauce fluid and coating the pasta.

7. 7

   Remove from heat. Fold in half the Pecorino Romano and toss vigorously to combine.

8. 8

   Serve immediately, topped with remaining Pecorino and a crack of black pepper.