For an Amatriciana with a capital “A”, Pecorino Romano DOP will be fine, Amatrice’s is even better.
As you can see, to brown the guanciale, no other fats are used, at most you can add very little olive oil, but it’s not essential. The bacon fat will melt and create the right base to flavor the sauce.
If you don’t have fresh chilli you can replace it with dried chilli or pepper. Otherwise, omit it.
The traditional pasta format is spaghetti, if you prefer you can use bucatini!
The iron pan is excellent for browning and at the same time preserving the aroma and taste of the bacon. It is the one that many restaurants still use to prepare the traditional amatriciana. Alternatively, it is advisable to use a pan with a steel bottom.
Why is it better not to replace bacon with bacon? Because the guanciale is more delicate, with its two parts of fat and one of meat, it has an almost sweetish taste that goes perfectly with the flavor of Pecorino Romano.
