An Authentic Italian Recipe for Pasta All'amatriciana

Set a large covered pot of water to boil over high heat for the pasta. (When it reaches a rolling boil, salt it and add the pasta. Note, however, that this sauce is particularly salty and so is Pecorino, so you can use less salt in the pasta water than you might normally. When the pasta reaches al dente consistency, drain it, retaining about 1/4 cup of the pasta cooking water.) Meanwhile, start the sauce: Heat the oil in a large pot and add the diced pork (whichever type you are using). Cook over medium heat until brown and crisp, about 6 to 8 minutes, then remove from the pot with a slotted spoon or mesh skimmer and transfer to a paper-towel-lined plate to drain. Set aside. Add the diced onion to the pot and saute until soft, about 5 minutes. Add the chile pepper (dried or fresh) and cook for another 30 seconds to 1 minute, until fragrant. Add the tomatoes, cover, and lower heat to low. Simmer the sauce over low heat for about 10 to 15 minutes. When the pasta and sauce are ready, stir the browned meat back into the sauce. Season to taste with fine sea salt (though keep in mind that Pecorino is pretty salty), toss with the pasta (and a bit of the pasta cooking water to thin the sauce, as needed) and serve with plenty of freshly grated Pecorino Romano sprinkled on top.