Spaghetti Amatriciana

This spaghetti is a typical Roman dish and is often found in the city's trattorias.

Serves 6

Ingredients

500 grams spaghetti
2 onions, sliced
100 grams guanciale, sliced
15 grams lard
1 kilo tomatoes
salt and pepper
100 grams pecorino, grated
10 basil leaves ‚ optional

Method

Fry the onions and guanciale in a pan till the onions are slightly coloured and add the lard.

Peel and seed the tomatoes and cut into pieces, season well with salt and pepper but be careful not to over-salt as the guanciale is already salty.

Cook over a fierce heat for a few minutes until the tomatoes are cooked but not broken up

Cook the spaghetti in plenty of salted water till just cooked. Season with the sauce and the grated pecorino