Kim Milan's Amatriciana Spaghetti

• 100g spaghetti
• 60g guanciale
• 200g whole canned tomatoes
• 4–5 cherry tomatoes
• 1/4 onion
• a little white wine
• a little pecorino cheese
• a little peperoncino
• a little olive oil
• a little whole black peppercorns
• a little salt

Recipe 🍳

Cooking tips 💡

• Cooking guanciale over high heat can burn it before the fat renders; always start in a cold pan over low heat.
• Tossing the pasta in the sauce for an extra 2–3 minutes allows the tomato and guanciale fat flavors to penetrate the spaghetti deeply.
• Removing the guanciale after rendering and adding it back as a garnish at the end preserves its crispy texture.

Recommended for 🙋

• ⭐Those who want to make authentic Roman pasta at home.
• ⭐Those who love the deep umami combination of pork fat and tomato sauce.
• ⭐Those who want to elevate their pasta with chef-level cooking tips.