• 400g of bucatini pasta
  • 100g of guanciale (or smoked pancetta) cut into small chunks 
  • 1-2 tbsp Monini Extra Virgin Olive Oil
  • 400g tin Mutti Peeled Tomatoes
  • 75ml of dry white wine
  • 1-2 chillies
  • 75g of pecorino cheese

How to prepare

  1. Bring a large pot of salted water to the boil. 
  2. Heat a large skillet and add 1 tbsp of oil, add the guanciale and chilli and cook over medium low heat for 2-3 minutes or until the fat has rendered out and the pork is caramelized. 
  3. De-glaze the pan with the wine and cook out the alcohol (1 minute or so). Add the tomatoes, break them up with a fork and cook over medium-high heat for 15-20 minutes. 
  4. When the water is boing add the bucatini and stir well. Cook to a a few minutes short of “al dente”, strain with a slotted fork or using tongs straight into the sauce, dragging along some pasta cooking water. 
  5. Cook in the sauce for 1 minute, then turn the heat off, sprinkle with pecorino and serve hot.