• 500g Bucatini
  • 300g Guanciale
  • Salt
  • Chili pepper
  • 500g Tomatoes “Passata”
  • 300g Pecorino Romano
  • Extra Virgin Olive Oil
  • White wine


Put the guanciale into a cold, large, heavy-based frying pan. Place over a medium heat – the fat will slowly melt and the guanciale will cook. Add the whole chillies (don’t worry, they come out at the end) and cook for 8-10 mins with the guanciale until the guanciale is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.

Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.