Spaghetti amatriciana

• 1Brown onion
• 60gItalian-style hard cheese, finely grated
• 1 tbspOlive oil
• 130gPancetta cubes
• ½ tspChilli flakes
• 2 tinsChopped tomatoes
• 400gSpaghetti

Plus salt, pepper and water.

Method

1. 1

   Put a big pan of salted water on to boil. Finely slice the onion and finely grate the cheese.

2. 2

   Meanwhile, heat the oil in a large frying pan over a medium heat and fry the pancetta for 6 to 8 minutes, until crisp and the fat has run.

3. 3

   Add the onion and chilli and cook gently for 5 minutes, until soft. Pour in the tomatoes and simmer for 12 minutes, until thick and glossy. Season with black pepper, but taste before adding salt.

   18 min, mostly hands-off

4. 4

   Meanwhile, cook the spaghetti for a minute less than the packet says, usually about 9 minutes.

   11 min, mostly hands-off

5. 5

   Scoop out a mugful of the pasta water, then drain. Tip the spaghetti into the sauce with half the cheese and a splash of the water, and toss for a minute until the sauce clings to every strand.