Bucatini all’Amatriciana

Serves – 2 // Prep time 40 mins

Ingredients:

• 220 gr of bucatini (or spaghetti)

• 150 g of chopped guanciale (or pancetta)

• ½ small onion, chopped (optional)

• 400 g of plum tomatoes (tinned) (or passata)

• 60 gr of grated Pecorino Romano cheese

• Salt and black pepper to taste

Method

Remove the rind and chop the guanciale into strips and add it to a cold pan. Turn the heat on to the minimum to render the guanciale’s fat slowly. The guanciale will slowly brown and crisp up.

Now optionally add the chopped onion to the fat and cook it for about 5 minutes until translucent. Now add the tomato along with their juice and cook for approx 20/25 minutes. Stir and season to taste.

Cook the pasta in salted boiling water until al dente then toss it into the sauce. Add a ladle of cooking water and stir and toss in the sauce over medium heat until the pasta is glossy and well coated with the sauce.

Plate straight away in pasta bowls and top with grated Pecorino cheese and freshly ground black pepper.