Amatriciana pasta 

Amatriciana pasta
Tomato and bacon
3 portions
250 g of bacon
400 g tomato pulp
salt and pepper
300 g macaroni
100 g pecorino
garlic and pepper to taste
Let's prepare the amatriciana.
Cut the guanciale into slightly thick strips.
Spacious frying pan and without adding oil, brown the bacon until it is crunchy but not dry.
Remove half of the fat if it is too much, and also remove the bacon.
Add an optional clove of garlic, chilli pepper, and 400 g of tomato sauce, half a glass of water, a little salt, pepper, and cook the amatriciana sauce for 15 minutes.
Put the browned bacon back into the pan and finish cooking everything together.
In the meantime, cook 300 g of the pasta of your choice.
macaroni spaghetti bucatini penne, whatever you like.
Drain the not overcooked macaroni and finish cooking them in the amatriciana sauce with a little cooking water from the pasta. Add some pecorino cheese while cooking.
more pecorino over the amatriciana pasta before eating it.
For this recipe you need a piece of rustic bread to clean the dish.