Spaghetti all'Amatriciana

Finely chop the onion, peel the garlic, and dice the pancetta and cooked ham into small cubes. Finely chop the chili pepper and grate the Pecorino fresh.

Lightly brown the pancetta in a pan without adding extra fat over medium heat.

Add the onion and garlic to the pancetta and briefly sauté until lightly golden.

Add the ham cubes and fry for about one more minute.

Season with salt and pepper, then deglaze with the peeled tomatoes (pelati) and stir well.

Stir in the chili pepper and let the sauce simmer over moderate heat for about 15 minutes.

While the sauce simmers, cook the spaghetti in plenty of salted water until al dente.

Drain the spaghetti in a colander and let them drain thoroughly.

Add the spaghetti to the tomato sauce, stir in the butter and Pecorino, and mix everything thoroughly. Serve hot.