In Abruzzo and Lazio, the place this recipe originates, the sauce is made with guanciale, cured pig’s jowl. This scrumptious pork product isn’t simply accessible exterior Italy, however pancetta is an efficient substitute. If you may get guanciale, reduce the slices into 5cm-long sticks after which into 2cm cubes.
olive oil 1 tbsp
unsmoked pancetta or guanciale 350g, cubed
onion 1, very finely chopped
garlic 1 clove, very finely chopped
chopped tomatoes 1 x 400g tin, with among the juice discarded
crushed dried chillies ½ tsp
dry white wine 250ml
salt and freshly floor black pepper
pecorino 6 tbsp, freshly grated, plus additional to serve
Warmth the oil in a big frying pan, throw within the pancetta and fry till crisp and brown. Utilizing a slotted spoon, take away the pancetta to a plate. Add the onion to the pan and sauté for about 7 minutes. Throw within the garlic, tomatoes and chilli, and sauté gently for five minutes. Splash with the wine and let it bubble away to cut back by half. Put the pancetta again into the pan, add some salt and pepper and simmer for about quarter-hour. Style and regulate the seasoning.
Whereas the sauce is cooking, cook dinner the bucatini in boiling salted water. Drain and switch it into the frying pan. Stir-fry for two minutes, utilizing two forks to elevate the strands excessive in order that all of them get coated within the sauce. Combine in 6 tablespoons of pecorino and serve additional cheese on the aspect.
From Anna Del Conte on Pasta by Anna Del Conte (Pavilion, £20). To order a replica for £17.60 go to guardianbookshop.com