Spaghetti or bucatini all'amatriciana is one of the most iconic Italian pasta dishes. In Italy, we use cured pig cheek, known as 'guanciale' which is worth trying to track down with a good butcher. If you can't find it, you can use cubes of pancetta or bacon. The pasta is cooked and tossed in a slightly spicy tomato sauce and served with plenty of freshly grated Pecorino cheese.
A few tips to perfectly cook pasta, as Italians would do: use a large amount of water, around 1L per 100g of pasta; add the pasta only when the water is boiling, stir, then bring back to the boil, stirring from time to time. Cook 1 minute less than the time suggested on the packet; drain and reserve some of the cooking water. Add the pasta to the sauce and finish cooking, adding some of the reserved water as needed. Serve straightaway! Also, never rinse pasta, you'll lose the starch needed to keep it moist.