Name: Bucatini all’amatriciana (Bucatini with pancetta)
Yield: Serves 4
Cuisine: Italy
Ingredients: 350 g/12 oz unsmoked pancetta or guanciale, cubed; 1 tbsp olive oil; 250 ml/9 fl oz/½ cup dry white wine; salt and freshly ground black pepper; 1 garlic clove, very finely chopped; 1 onion, very finely chopped; 350 g/12 oz bucatini; 6 tbsp freshly grated pecorino cheese, plus extra to serve; 400 g/14 oz canned chopped tomatoes, with some of the juice discarded; ½ tsp crushed dried chillies

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

In Abruzzo and Lazio, where this recipe originates, the sauce is made with guanciale, cured pig’s jowl. This delicious pork product is not easily available outside Italy, but pancetta is a good substitute. If you can get guanciale, cut the slices into 5cm/2 inch-long sticks and then into 2cm/¾ inch cubes.

Ingredients

1 tbsp olive oil
350 g/12 oz unsmoked pancetta or guanciale,

Method

Heat the oil in a large frying pan, throw in the pancetta and fry until crisp and brown. Using a slotted spoon, remove the pancetta to a plate. Add the onion to the pan and sauté for about 7 minutes. Throw in the garlic, tomatoes and chilli and sauté gently for 5 minutes. Splash with the wine and let it bubble away to reduce by half. Put the pancetta back into the pan, add some salt and pepper

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