Words and Images by: Danielle Norton

YOU'LL NEED

A large insulated thermos bowl or two pots.

INGREDIENTS (SERVES FOUR)

500g pasta/spaghetti

1 teaspoon salt

2 tablespoons extra virgin olive oil

2 rashers guanciale (or pancetta or

bacon can be used as substitutes)

100ml good quality dry white wine

400g tinned chopped tomatoes

1 tablespoon red pepper flakes

Salt and black pepper to taste

½ cup grated pecorino romano

cheese (100g)

METHOD

Cook the pasta in salted water until al dente and set aside in a large insulated thermos bowl to keep warm.

2. Heat the olive oil in a frying pan, then add the bacon and the chilli flakes. Once the bacon crisps a little, pour in the white wine and deglaze the pan.

3. When the liquid has been absorbed, remove the bacon pieces and set aside. You don't want them getting too dry and crunchy. This should be a smooth, rich sauce.

4. Decrease the heat a little then add the tomatoes, salt and black pepper to taste.

5. Simmer the sauce for at least five minutes. The longer you can leave it, the more chance the flavours will have to develop.

6. Return the bacon to the pan, add the reserved cooked pasta, and mix well.

7. Divide the pasta between plates and add a little mountain of pecorino to each serve.

Category: Cooking
Written: Thu 01 May 2025
Printed: May, 2025
Published By: