Ingredients
The following ingredients have 8 Servings
- 1 tablespoon extra virgin olive oil; (you may use garlic-infused if you like such as FODY Foods garlic-infused olive oil)
- 4 ounces (115 g) guanciale or pancetta, (cut into small strips)
- 1/2 teaspoon red pepper flakes
- Freshly ground black pepper
- 1/4 cup (60 ml) dry white wine
- 1, 28 ounce (794 g) can diced tomatoes
- 1 pound (455 g) low FODMAP gluten-free low FODMAP spaghetti, (such as Jovial brand)
- 1/4 cup (25 g) grated Pecorino Romano, (plus extra)
Instruction
- Heat oil in a large heavy, wide skillet over medium heat. Add guanciale or pancetta and sauté until beginning to crisp and color, about 4 minutes. Add pepper flakes and a generous amount of black pepper; stir for 10 seconds. Turn heat up to medium-high. Add wine, scraping up any browned bits on the bottom of the pan, and continue to cook for a few minutes, stirring often, or until the wine has almost all evaporated but the mixture still looks a bit juicy.
- Add tomatoes, reduce heat, and simmer until sauce has thickened, stirring occasionally. This will take about 15 or 20 minutes - the time it will take you to cook the spaghetti itself.
- Bring a large pot of salted water to a boil. Add spaghetti and cook, stirring now and then, until it is firmer than al dente. It is very important not to completely cook at this point. Drain pasta, reserving 1 cup of pasta cooking water.
- Add drained pasta to sauce in skillet over low-medium heat and use tongs to toss and thoroughly coat with sauce. Add reserved water, a few tablespoons at a time, and keep tossing until sauce comes together with pasta is coated evenly and well. Toss in cheese and serve immediately, with extra cheese passed around.
