Pasta all'Amatriciana

1. 1

   In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes.

2. 2

   Add the wine and simmer over moderate heat until it has reduced to 2 tablespoons, about 4 minutes.

3. 3

   Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until the sauce is thickened, about 30 minutes.

4. 4

   Discard the bay leaf.

5. 5

   Bring a large pot of salted water to a boil.

6. 6

   Add the pasta and cook over high heat until just barely tender.

7. 7

   Drain the pasta and stir it into the sauce.

8. 8

   Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 minutes.

9. 9

   Season with pepper.

10. 10

    Spoon the pasta into shallow bowls, generously sprinkle with the grated Pecorino Romano and serve, passing more Pecorino cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.