Penne Amatriciana

Method

1. Add the diced guanciale or pancetta to a large cold frying pan, then place over medium heat.
2. Cook for 6-8 minutes, until golden and crisp and the fat has rendered. You shouldn’t need any oil, as the meat will release its own fat. If it is quite lean, simply add 1 tablespoon of olive oil.
3. Add the chilli flakes and cook for about 30 seconds. Crush the peeled tomatoes with your hands or a fork, then add them to the pan. Reduce the heat to low and simmer for 15 minutes, or until the sauce has reduced and thickened slightly.
4. Meanwhile, cook the penne in a large pot of well-salted boiling water until just al dente, following the packet instructions.
5. Reserve 1 cup of pasta water, then drain the pasta.
6. Add the cooked penne to the amatriciana sauce along with a splash of the reserved pasta water. Toss over medium heat for 1–2 minutes, until the sauce becomes glossy and coats the pasta. Add a little more pasta water if you prefer a looser sauce.
7. Remove from the heat and toss through the grated Pecorino Romano or Parmesan.
8. Divide between bowls and finish generously with extra Pecorino Romano and cracked black pepper.