Instructions to cook spaghetti all'amatriciana....

Things You Need:

• 2 cloves of garlic
• 3 tbls of olive oil
• 1 can of tomato puree
• 2 thick slices of guanciale (if you can't find it, thick slices of pancetta can be a good substitute)
• grated Pecorino cheese (Romano will do)
• salt and pepper
• one small chili pepper (or peperoncino)
• 1 pound of spaghetti
  Cut the guanciale or pancetta, width wise, in small pieces. Cut in half the garlic, sauté in the olive oil for about 1 minute, medium fire, without letting it brown. Remove from pan, add the guanciale and let cook for about 5 minutes until slightly brown.Add the tomato puree, and the small chili pepper without breaking it. Let cook everything for about 10-15 minutes, until the sauce has a good smooth consistency and not too liquid. Remove the peperoncino, correct with salt and pepper to taste. Let rest.Cook the spaghetti (or any type of pasta you decide to use) in abundant salted water, remove from fire when "al dente", drain and toss in the sauce pan, mix well and add the Pecorino cheese. Mix again and serve warm with a sprinkle of more cheese and chopped Italian parsley for garnish.