Spaghetti all'Amatriciana

Preparation

1. Cut the bacon into strips and fry in the olive oil over medium heat until golden and crisp. Lift out with a slotted spoon and drain on kitchen paper.
2. In the fat left in the pan, sweat the chilli and onion rings with plenty of pepper for about 5 minutes until soft.
3. Add the tomatoes, season with salt and a pinch of sugar and simmer over low heat for about 15 minutes. Stir the bacon back in.
4. Meanwhile, cook the spaghetti in plenty of salted water until al dente, following the packet instructions. Before draining, scoop out a cup of pasta water.
5. Add the spaghetti to the sauce and toss well, loosening with a little pasta water if needed.
6. Sprinkle with the cheese and finish with a splash of olive oil.

Drink with it

• Red wine · excellent match

  Montepulciano d'Abruzzo or young Sangiovese

  The wine's acidity keeps pace with the tomato, while soft tannins and fruit mellow the salt and bacon fat.

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• Rosé · good match

  Cerasuolo d'Abruzzo or dry rosé, well chilled

  Freshness and red fruit stand alongside the tomato acidity, and served well chilled the wine stays light next to the bacon and chilli.

• Pale lager · good match

  Helles or pilsner, ice cold

  Carbonation and mild bitterness cut through the bacon fat, and the cold refreshes after the pecorino and pepper.

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