The original recipe for a good amatriciana is:

For 4 people:

120 gr. of pecorino or parmesan cheese

600 gr. of tomato sauce

160 gr. of guanciale or bacon

Salt and pepper

1 tablespoon of extra virgin oil

Heat 1 tablespoon of oil in a heavy large skillet over medium heat. Add half of the guanciale and sauté until it crisps, about 5 minutes.

Add 2 tablespoons of oil to same skillet over medium-low heat. Add the tomatoes and simmer for 6 minutes. Season with salt and pepper.

Meanwhile, cook the pasta in large pot of boiling salted water until it becomes tender but still firm to bite. Drain, keeping 1/2 cup of the water you used to cook the pasta. Once done just put the pasta back in the same pan.

Add tomato sauce and cheese to the pasta and toss, adding some of the cooking water you kept if the pasta looks too dry. Season to taste with salt and pepper. Pour the pasta into a bowl. Mix the pasta with the tomatoes and cover it with the pecorino and serve.

Recipe by Nicola Delfino, chief-cook of Osteria da Benito.

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