Spaghetti Alla Chitarra All'amatriciana Recipe

Crush tomatoes

Crush the canned whole tomatoes by hand or pulse 1–2 times in a blender for a slightly chunky texture. Set aside.

Warm 2 tbs extra-virgin olive oil in a large, wide sauté pan over medium heat. Add crushed red pepper flakes if using and briefly toast 10–15 seconds to bloom the heat.

When guanciale has rendered and shallot is softened (see Guanciale & Aromatics), add the white wine and simmer until reduced by half, about 2–3 minutes.

Add the crushed tomatoes to the pan, stir to combine with guanciale and shallot, bring to a gentle simmer and reduce heat to low. Simmer uncovered 15–20 minutes, stirring occasionally, until sauce is slightly thickened.

Taste and season with salt (start with 1 tsp), and freshly ground black pepper to taste. Keep sauce warm on the lowest heat while you cook the pasta.

Cut the guanciale into 5–7 mm (1/4 inch) thick lardons or small dice. Finely mince the shallot.

Place a large sauté pan over medium heat. Add the guanciale (no additional fat needed) and cook, stirring occasionally, until the fat renders and the pieces are golden-brown and slightly crisp at the edges, about 6–8 minutes.

Add the minced shallot to the pan with the guanciale and stir. Cook until the shallot is softened and translucent, about 2–3 minutes, taking care not to burn it. Proceed to Sauce section: add wine to deglaze.

Bring a large pot of water to a vigorous boil. Add a generous pinch of salt (water should taste like the sea). Add the spaghetti alla chitarra and cook until very al dente, following package instructions but subtracting 1–2 minutes — about 7–9 minutes depending on thickness.

Reserve approximately 500 ml (about 2 cups) of starchy pasta cooking water, then drain the pasta, reserving the water.

Add the drained pasta directly into the simmering sauce and guanciale pan. Toss to combine over low-medium heat.

Add 120–180 ml (1/2–3/4 cup) of the reserved pasta water in increments while tossing to create a glossy emulsion and to finish cooking the pasta to true al dente. You may not need all the water — use enough to loosen the sauce so it coats the pasta evenly.

Remove the pan from heat. Sprinkle 80 g of the grated Pecorino Romano over the pasta and vigorously toss (or lift and shake the pan) to combine. If the sauce seems dry, add another splash of pasta water. Taste and adjust seasoning with pepper and additional Pecorino as desired.

Serve immediately on warm plates, finishing each portion with a final dusting of Pecorino (remaining 20 g) and a drizzle of extra-virgin olive oil if desired.