Pâtes à l’amatriciana

Ingrédients

• Guanciale: 150g
• Dried red chillis: 1
• Dry white wine: 100ml
• Whole peeled tomatoes: 400g
• Bucatini: 400g
• Pecorino Romano: 75g
• Salt: to taste
• Black pepper: to taste

Préparation

1. 1

   Add the guanciale to a cold frying pan over low heat. Cook for 8 minutes until the fat has rendered and the guanciale is golden and crisp. Remove half and set aside.

2. 2

   Add the crumbled dried red chilli to the pan with the fat and cook until fragrant,for 30 seconds. Pour in the dry white wine,and scrape up any browned bits of guanciale from the bottom of the pan.

3. 3

   Stir in the whole peeled tomatoes and bring to a simmer. Cook for 15 minutes,until the sauce has thickened and the tomatoes have broken down.

4. 4

   Bring a pan of salted water to the boil and cook the bucatini until al dente. Reserve 150ml of the pasta cooking water when draining.

5. 5

   Add the pasta to the tomato sauce,tossing to coat. Add the pasta water if needed to loosen the sauce and stir in the majority of the reserved guanciale.

6. 6

   Remove from the pan and stir in the finely grated Pecorino Romano. Add further pasta water as needed to create a glossy sauce.

7. 7

   Divide evenly between 4 bowls and finish with the rest of the guanciale and salt and black pepper to taste.