My wife and I had an argument about whether to have Amatriciana or Arrabbiata, so we just made both in one pasta. We nicely rendered the guanciale, then in half guanciale fat and half olive oil, fried 3 cloves of garlic and four fresh red chillies, added tomato passata and the crispy guanciale, and cooked until it tasted right about 30 minutes for me. And yes, I care more about the guanciale infusing with the sauce than having the crispy bits, as a good Amatriciana lover should.
by thespeculander