A classic Italian recipe. Spaghetti Amatriciana made with pancetta, pecorino, garlic, onions, coarse black pepper, and crushed red pepper flakes.
2 Tablespoons of kosher salt should be used for boiling pasta.
The recipe has extra sauce which is always a good thing. When made with only one 28 ounce can of tomatoes there is never enough sauce for a pound of pasta.
Guanciale is preferred but hard to find.
No salt is added because of the saltiness of the pancetta and the added pasta water. Add more salt if you like.