Linguine all'Amatriciana

In a skillet over medium heat, add bacon.

Saute until the bacon starts to sweat with oil.

Add in sugar, thyme, fennel and garlic.

Sauce until well combine and aromatic.

Skip the above steps if you are using guanciale.

Add in the tomatoes.

Stir to combine well.

Taste and adjust for seasonings with salt and pepper.

While the bacon or guanciale is cooking, bring a pot of 2 liters of water to a boil.

Season until the water tastes like the ocean.

Add in the pasta and cook 1 min under al dente.

At this point the sauce should be cooked.

Transfer the paste into the sauce.

If the sauce is too thick, add a couple of TBSP of pasta water to loosen it up.

Toss to combine well.

Remove from heat and finish the pasta with pecorino.

Give it a final toss to combine well.

Transfer onto serving plate.

Grate some more pecorino over the top.

Serve immediately.