Bucatini all'Amatriciana

by The Kitchen with Great Italian Chefs

: 4 r 30 minutes

Ingredients
Bucatini all'amatriciana 100g of guanciale, or good quality pancetta, diced into 0.5cm cubes

400g of San Marzano tomatoes, (1 tin)

1/2 onion, diced (optional)

1/2 red chilli, diced (optional)

50ml of white wine

olive oil

400g of bucatini pasta

Pecorino Romano, to grate on top

basil leaves, torn

Method

1 To begin, slowly heat the diced guanciale with a tablespoon of olive oil over a medium-low heat. If using onions and chilli, add them to the pan to soften in the
rendered fat, cooking them until soft but without colour

2 Once the guanciale is lightly golden, add the white wine and reduce by three quarters

3 Add the tin of tomatoes (if using whole tomatoes, roughly chop them rst)

4 Cook down on a low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and a pinch of sugar if necessary

5 Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions

6 Once the pasta is al dente, drain and add it to the sauce, tossing to make sure the pasta is evenly coated

7 Serve straight away with plenty of grated Pecorino Romano and some torn basil leaves