First of all, to prepare our delicious amatriciana spaghetti, take a large pot where we will bring plenty of water to the boil. In the meantime, let’s prepare the sauce; let’s go, then, to clean the bacon, remove the rind and cut it into slices about 1 cm thick, cut it again to obtain strips of about half a centimeter. Take a pan, possibly in iron or steel, and let it brown for about 8 minutes, the bacon should be crispy and its fat transparent.

We continue cooking, mixing it often and being careful not to let it burn; when the fat is completely dissolved, blend with the white wine, raise the heat and let it evaporate. In the meantime, grate the pecorino romano and keep some aside for decoration. When the wine has completely evaporated, remove the strips and place them on a few sheets of absorbent paper, in this way they will release excess grease and remain crunchy.

Using the same pan, without cleaning it, add the whole chilli pepper, previously seeded, and the peeled and hand-frayed tomatoes. Cook everything on a moderate flame for about 10 minutes, add salt. Let’s go and salt the water, which by now has reached a boil, and cook the spaghetti. Then remove the chilli pepper from the sauce, add the bacon and mix everything well; drain the spaghetti al dente and let them jump quickly in the pan to mix them well with the sauce.

Our spaghetti all’amatriciana are now ready to be served with a generous sprinkling of pecorino romano.