Bucatini all'Amatriciana

Ingredients

• 400 g bucatini
• 150 g guanciale or smoked pancetta
• 400 g tinned plum tomatoes
• 80 ml white wine
• 1 tsp dried chilli flakes
• 80 g Pecorino Romano, grated
• 1 onion
• 1 tbsp olive oil

Method

1. 1

   Cut the guanciale or pancetta into short, thick lardons. Fry in a large pan with the olive oil over medium heat until the fat renders and the meat turns golden, about 6 minutes.

2. 2

   Add the finely sliced onion and chilli flakes and cook for 5 minutes until softened.

3. 3

   Pour in the white wine and let it sizzle for 2 minutes. Add the plum tomatoes, crushing them with a spoon. Season lightly and simmer for 15 minutes.

4. 4

   Meanwhile, cook the bucatini in well-salted boiling water until al dente. Reserve 150 ml pasta water and drain.

5. 5

   Add the bucatini to the sauce and toss vigorously, adding pasta water to loosen. Remove from the heat, stir in half the Pecorino and serve with the rest scattered on top.