Step 1 – Amatriciana sauce
Take the pork cheek, remove the rind and cut it into slices, reduce into strips.
Heat a pan and brown the pork cheek for 7/8 minutes leaving it crispy on the outside and soft inside, blend with the white wine and allow to evaporate.
Separate and set aside some crispy strips to decorate the final dish.
Continue the preparation by adding the tomato to the pan with the remaining part of the pork cheek and continuing to cook the sauce for about 10 minutes, adding salt and pepper to taste.
Step 3 – Pomo d’Oro sauce
In a saucepan, melt 50 g of ground pork cheese, add the finely chopped onion together with the sage and rosemary, fry and add the datterini tomatoes cut into strips.
Cook for 5 minutes and season with salt.
Blend the mixture until it becomes a velvety and homogeneous sauce.
Boil a pan of water and when it is at temperature, throw in the spaghetti.
Add a little salt to the water as the sauce with the pork cheek and pecorino will help to give the dish the right flavour.
Once the spaghetti is cooked, drain and add it directly to the pan with the Amatriciana sauce.
Turn the pasta very quickly to mix it well with the sauce. If you like pasta “al dente” you can turn off the heat otherwise add a little water to the pasta to continue cooking.
Serve creating a mirror of Pomo d’Oro sauce on the plate, lay the Amatriciana spaghetti on top, garnish with crispy pork cheek and grate some pecorino cheese on top before serving.