Spaghetti All'Amatriciana - cooking recipe

Ingredients

1 (16 ounce) package spaghetti
1/4 cup extra-virgin olive oil
7 ounces guanciale (cured pork cheek), cut into strips
1 onion, finely chopped
1 fresh red chile pepper, chopped
1 (18 ounce) can whole plum tomatoes, coarsely chopped
3 cups grated pecorino Romano cheese

Preparation

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir until sizzling, about 5 minutes. Add onion and chile pepper; cook and stir until softened, about 10 minutes. Stir in tomatoes; simmer until tomatoes break down into a sauce, about 20 minutes.
Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.