Pasta Amatriciana

Amatriciana Sauce

• 50 g pecorino cheese, cut in pieces (2 cm)
• 400 g plum tomatoes, ripe, halved
• 30 g extra virgin olive oil
• 1 fresh red chilli, halved, deseeded if desired
• 150 g guanciale, cut in strips (2 cm x 1 cm) (see tip)
• 1 Tbsp fine sea salt
• 1 pinch ground black pepper

Pasta

• 320 g pasta, dry, type bucatini (cooking time 10-11 minutes)
  of 320 g pasta, dried, type penne rigate (cooking time 10-11 minutes)
• 1200 g water
• 5 g extra virgin olive oil
• 1 tsp fine sea salt