Spaghetti Amatriciana - How to cook the Original Amatriciana - Ingredient and Special recipe and

Ingredients for 4 persons
500 gr (17.63 oz) Spaghetti
100 gr (3.52 oz) Guanciale (Pork Cheek) Roughly Chopped
500 gr (17.63 oz) Peeled Tomatoes
100 gr (3.52 oz) Fresh Pecorino Cheese, grated
1 Tablespoon Extra Virgin Olive Oil
½ Glass Dry White Wine
Chili Pepper Flakes to taste
Salt, a pinch

First of all put spaghetti into boiling salted water
Meanwhile heat a non-stick frying pan then add the guanciale
Cook the guanciale over medium heat until golden brown, add a pinch of chili pepper flakes, continue to cook for a couple of minutes then pour the white wine into the pan
Once the wine has reduced, remove the guanciale from the pan
and transfer it to paper towels, cover to keep it warm and set aside

Take the peeled tomatoes and crush by hands into the pan taste with salt and let it simmer over high heat for 3 to 4 minutes
Return the guanciale to the pan and cook for 2 minutes more
Transfer the sauce to a large bowl, only half of sauce
Drain spaghetti, transfer it to the bowl, add the remaining sauce, sprinkle with half pecorino cheese, toss until pasta is well coated
top with remaining grated pecorino and serve.