Ingredients for 5 people:
400 g spaghetti or bucatini
150 g guanciale
150 g pecorino romano
400 g peeled tomatoes
1 glass of white wine
1 garlic clove
1 small onion
3 tablespoons of olive oil
1 tablespoon of salt
1 teaspoon of freshly ground pepper
fresh basil for decoration
Recipe: cut guanciale into small cubes. In a large pan, add the olive oil and on medium heat let the gianciale melt its fat. Once the fat has melted and the gianciale become crispy, add the peperoncino, garlic, and onion. Fry for 2 minutes, then add the white wine.
At this point, add water to a pot, salt and start cooking the water so that we can cook the spaghetti in the boiling water.
Once the wine is reduced by 50%, add the tomatoes, and break them with a spatula or a spoon.
Cook spaghetti according to package instructions.
Once spaghetti are al-dente, add the spaghetti to the matriciana sauce pan. If you need more liquid, take the spaghetti water. Last, add the pecorino cheese and mix.
You are ready to serve, and buon appetito!