- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 400 g bucatini
- 80 g pecorino, freshly grated
Sauce
- 130 g guanciale, cut into small cubes
- 1 small onion, finely chopped
- 3-4 tbsp extra virgin olive oil
- 1 hot dried red chilli, finely chopped
- 2 tbsp dry white wine
- 500 g San Marzano tomatoes, cut into quarters
Instructions
For the sauce, place the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4–5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.
Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce.
Serve sprinkled generously with the freshly grated pecorino.
Photography by David Loftus.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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