Bucatini all’Amatriciana

Serves 4 

Ingredients 
180g guanciale – Cured pork cheek, the key ingredient that gives the dish its rich, savoury flavour.
200g Pecorino Romano – The traditional cheese, sharp and salty, balancing the richness of the guanciale.
400g tin tomatoes (polpa or chopped) – A more modern addition that gives the dish its name and a luscious sauce base.
Pinch chilli pepper – Adds a gentle heat. Alternatively, freshly ground black pepper may be used.
400g bucatini – The classic Roman pasta with a hollow centre to catch the sauce. Rigatoni may also be used

Method

Prepare the guanciale
Cut the guanciale into small strips and fry gently in a pan until golden and crisp.
Remove half and set aside. 

Make the sauce
Add the tomatoes to the pan with the remaining guanciale and rendered fat.
Simmer gently to combine flavours. Add a pinch of chilli flakes (or black pepper) to taste.

Cook the pasta
In the meantime, bring a large pot of salted water to the boil.
Add the bucatini and cook until 'al dente'.

Bring it together
Drain the pasta and add it directly to the pan with the sauce.
Mix well, coating every strand.
Stir in the reserved guanciale and plenty of grated Pecorino.

Make the sauce
Plate generously, topping with more Pecorino and a final twist of pepper if desired.

Buon appetito da Franca Roberti

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