Spaghetti Amatriciana

Ingredients

• 1 lb fresh pasta
• 5 oz sliced guanciale or pancetta 
• 1 cup shredded pecorino romano + more for topping
• 28 oz canned San Marzano whole peeled tomatoes
• 3 smashed cloves garlic
• 1/2 tsp cracked black pepper
• 1/2 cup dry white wine
• 1/4-1/2 cup reserved pasta water
• Red chili flakes (optional)
• Salt
• Chives for garnish 

Directions

1. In a cold pan, add the guanciale and smashed garlic and turn the pan to medium heat.
2. Once it begins to brown, remove garlic and add the white wine. Allow the wine to reduce for 2 minutes then add the the black pepper.
3. With scissors, roughly cut the tomatoes in the can and pour it in. Stir while mashing the tomatoes with the back of the spatula. Season with a dash of salt and red chili flakes to taste. Simmer sauce for 15-20 minutes.
4. Cook the fresh pasta in salted boiling water until al dente (about 2 minutes) and reserve a little pasta water. Then add the spaghetti directly into the sauce. Toss the spaghetti with the pecorino and pasta water. Serve immediately topped with extra pecorino and garnished with chives. Enjoy!