Spaghetti with Tomatoes, Guanciale and Onion
Amatrice is a hill town near Rome but this delicious pasta sauce is considered a classic throughout Italy. It's easily assembled from store-cupboard ingredients. It's a versatile recipe and in Italy the debate continues about the best way to make it. Some cooks prefer garlic to onion. Or Parmesan to Pecorino Romano. Or spaghetti to the thicker bucatini. Others like to add a bit of heat using chile/chilli peppers. You can use canned or fresh tomatoes (as long as they are ripe and sweet). The original recipe calls for Italian guanciale (salt-cured pork jowl) but if you can't find that use pancetta or unsmoked bacon. The most important thing is to use good quality durum wheat pasta from Italy and not to overcook it!
