Pasta all'Amatriciana | Liam's Recipes | Umami

Name: Pasta all'Amatriciana | Liam's Recipes | Umami
Ingredients: 1 lb dried pasta (bucatini is traditional, then spaghettoni / spaghetti, but use whatever you want really); 8 oz guanciale, sliced into relatively thick lardons (they will shrink by about half during cooking); 28 oz can whole peeled tomatoes / crushed tomatoes (never blend whole peeled tomatoes, it cuts into the seeds and makes the sauce bitter); Splash of white wine; Pecorino Romano cheese, grated (parmigiano reggiano or other hard, aged, funky and salt cheeses would work)

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Recipe by Liam Kerr from Liam's Recipes.

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Ingredients

1 lb dried pasta (bucatini is traditional, then spaghettoni / spaghetti, but use whatever you want really)
8 oz guanciale, sliced into relatively thick lardons (they will shrink by about half during cooking)
28 oz can whole peeled tomatoes / crushed tomatoes (never blend whole peeled tomatoes, it cuts into the seeds and makes the sauce bitter)
Splash of white wine
Pecorino Romano cheese, grated (parmigiano reggiano or other hard, aged, funky and salt cheeses would work)