Bucatini all'Amatriciana

Ingredients

• 150 g guanciale or pancetta, cut into strips
• 1 tbsp olive oil
• ½ tsp chilli flakes
• 60 ml dry white wine
• 400 g tinned plum tomatoes, crushed
• 400 g bucatini or spaghetti
• 50 g pecorino, grated

Method

1. Fry the guanciale in the oil over a medium heat for 6–8 minutes until crisp and the fat has run.
2. Add the chilli, then the wine and bubble for 1 minute.
3. Add the tomatoes and simmer for 15 minutes.
4. Cook the pasta, then toss with the sauce and a splash of pasta water.
5. Serve with pecorino.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.