Spaghetti all' Amatriciana

Serves: 4

Ingredients

• 400g Cucina spaghetti
• 100g guanciale diced
•  2 Tbs extra virgin olive oil
• 1 cup dry white wine
• 1 small white onion, diced
• 1 can plum italian tomatoes
• Salt & freshly ground black pepper
• Pecorino Romano cheese
• Chillis if a spicy version is desired

Method

• Heat the olive oil over medium heat in a saute pan. When the oil is hot, add the pancetta & onion, and saute until the pancetta has become crisp around the edges and the onion is slightly translucent.
• Increase the heat to high and add the white wine. Boil for a minute or two to let the alcohol evaporate. 
• Remove the pan from the heat and add the tomatoes to the pan, crushing them with the back of a fork as they go in.
• Return the pan to the stove, lower the heat and simmer for about twenty minutes, or until the sauce has thickened and most of the has evaporated.
• Taste for salt and pepper and season as required.
• Bring a pot with plenty of water to the boil. When the water comes to the boil, add the salt and the pasta and cook for 2-3 minutes.
• Drain the pasta and pour the sauce over and combine.
• Garnish with freshly grated Pecorino Romano and enjoy!