Bucatini amatriciana

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Guanciale20 g
• Canned peeled tomatoes150 g
• Pecorino15 g
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, remove the rind from the guanciale and cut it into strips about half a centimetre thick. Render it in a dry pan over medium heat for 5–6 minutes, until the fat turns translucent and the meat crisp; set it aside on a plate, leaving the fat in the pan.
3. Add the peeled tomatoes, crushed with a fork, and the chilli to the remaining fat; season lightly with salt and cook over medium-low heat for 15 minutes, until the sauce thickens and the fat rises to the edges.
4. Meanwhile, salt the water once boiling and cook the durum wheat bucatini for one minute less than the packet time (about 10 minutes); save a ladleful of the cooking water.
5. Return the guanciale to the sauce only at the last moment so it stays crisp. Drain the bucatini into the pan and toss over high heat for a minute, adding a splash of cooking water if needed, until the sauce coats them well.
6. Turn off the heat, grate the pecorino over the pasta and serve at once.