- serves 4 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 100 g guanciale (or smoked pancetta), trimmed and cut into small chunks
- 1-2 red bird’s eye chillies, or to taste, seeded and finely chopped
- 80 ml (⅓ cup) dry white wine
- 400 g can peeled tomatoes
- sea salt flakes, to taste
- 400 g bucatini
- 75 g freshly grated pecorino
Instructions
1. Bring a large saucepan of well-salted water to the boil.
2. Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the guanciale and chilli and cook for 2-3 minutes or until the fat has rendered out and the pork is caramelised. Add the wine and simmer for 1 minute or until the alcohol has cooked out. Add the tomatoes, breaking them up with a fork, then increase the heat to medium-high and simmer for 15-20 minutes or until slightly thickened.
3. When the water is boiling, add the bucatini and stir well. Cook for a few minutes short of “al dente”, then remove with tongs or a pasta fork straight into the sauce, dragging along some pasta cooking water. Season to taste, then toss to coat well. Serve drizzled with a little extra oil and scattered with pecorino.
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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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