Spaghetti alla Amatriciana

On a clean work surface, create a mound of semolina flour and form a well in the center. Pour the beaten eggs into the well.

Using a fork, gradually whisk the eggs while incorporating small amounts of flour from the inner wall of the well. Continue until a shaggy dough forms.

Once the dough is too thick to mix with a fork, use a bench scraper to help bring it together. Knead by hand for 5-7 minutes until the dough is smooth and elastic.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20 minutes.

Trim the rind from the guanciale and cut it into very thin slices, then into matchsticks or small cubes.

Peel and finely dice the onion.

Remove the stem from the fresno chili, then finely chop it. Remove seeds if you prefer less heat.

Score the bottom of the tomatoes with a shallow 'X'. Blanch them in boiling water for 15 seconds, then shock in an ice bath. Peel, quarter, and remove seeds. Chop the tomato flesh and pass the pulp through a fine-mesh sieve to collect the juices.

In a large skillet over medium-low heat, add the diced guanciale. Cook, stirring occasionally, for 4-6 minutes until crispy and browned, rendering its fat.

Remove the crispy guanciale from the pan, leaving the rendered fat. Add the diced onion and sauté for 3 minutes until softened. Add the chopped chili and cook for another 30 seconds.

Deglaze the pan with white wine, scraping up any browned bits. Add the crushed tomatoes, tomato juices, and cooked guanciale back to the pan. Stir in the chili flakes.

Bring the sauce to a simmer, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally. Add water if the sauce becomes too thick.

Divide the rested dough into portions. Roll each portion through a pasta machine, starting at the widest setting and gradually decreasing to spaghetti thickness. Lightly coat the cut pasta with semolina flour to prevent sticking.

Bring a large pot of salted water to a rolling boil. Add the fresh spaghetti and cook for 1-2 minutes, until al dente. Reserve about 1 cup of pasta water.

Add the cooked spaghetti directly to the skillet with the sauce. Add about 1/4 cup of the reserved pasta water and toss to emulsify the sauce. Continue cooking for 1-2 minutes, adding more pasta water as needed, until the sauce coats the pasta nicely.

Remove the skillet from the heat. Stir in the grated Pecorino Romano cheese and a splash of hot pasta water if needed to achieve a creamy consistency. Season with black pepper and salt to taste.

Using tongs and a carving fork, twirl the pasta into nests and plate. Garnish with fresh basil leaves.