skin the guanciale and cut to cubes | ![guanciale salami](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric8.jpg) |
![guanciale salami](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric9.jpg) | chop guanciale |
chop the garlic | |
![fry slightly garlic and guanciale](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric11.jpg) | ![frying gianciale and garlic](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric12.jpg) |
fry slightly in a little olive oil |
![draining fat](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric13.jpg) | when they are well browned and crunchy, for the wellness of your coronaries, remove the exceeding fat |
sprinkle (sfumare) with white wine when guanciale or bacon is white | ![sprinkle with white wine](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric14.jpg) |
![add tomato pulp and oregano](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric15.jpg) | then add the tomato pulp (that you have made chopping the peeled tomatoes) and the oregano and cook the sauce while the pasta is cooking |
![homemade spaghetti](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric16.jpg) | boil the pasta in abundant salted water stirring often | ![boiling homemade spaghetti](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric17.jpg) |
![add pasta to sauce](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric18.jpg) | drain the pasta and saute in the sauce |
add a pinch of just crushed pepper | ![pestle pepper in mortar](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric19.jpg) |
![add shredded pecorino cheese](../ricettepag/primi/paste/umbrichelli_amatriciana/Umbric20.jpg) | add shredded pecorino cheese |