500 g spaghetti , 125 g cheek Amatrice , a tablespoon of extra virgin olive oil , a dash of dry white wine , 6 or 7 San Marzano tomatoes or 400 g of peeled tomatoes , a bit of pepper , 100 g of pecorino Amatrice cheese, salt.
Place in a pan, preferably iron, oil, chilli and bacon cut into small pieces, the proportion of a quarter, compared to the pasta, is traditional and sacred to the experts and, or you put the pillow, ie the part of the jaw of the pig, or are not spaghetti amatriciana, only it will have a delicacy and sweetness insurmountable. Searing. Add the wine. Remove from the pan the pieces of bacon, drain well and set aside possibly in hot, you avoid the risk of them becoming too dry and salty and will remain soft and tasty. Add the tomatoes cut into fillets and cleaned from the seeds (best first blanch them, so you will take away more easily the skin and then cut them). Season with salt, stir and give a few minutes of fire. Remove the pepper, put in the pieces of bacon, give even a turned over to the sauce. Meanwhile boil the pasta al dente in salted water. Drain well and place in a bowl, adding the grated pecorino. Wait a few seconds and then pour the sauce. Turn and for those who wish, move to another part pecorino.