Pasta just like the Italians have it! Antonio Carluccio’s pasta with a chilli, bacon and tomato sauce is the perfect quick and easy family dinner that the whole family will love
- 400g bucatini (thick spaghetti-like pasta)
- 80g pecorino, freshly grated (Italian hard cheese)
- For the sauce:
- 130g guanciale, cut into small cubes (
- unsmoked Italian bacon)
- 1 small onion, finely chopped
- 3–4 tbsp extra virgin olive oil
- 1 hot dried red chilli, finely chopped
- 2 tbsp dry white wine
- 500g tomatoes, cut into quarters
For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4–5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.
Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce.
Serve sprinkled generously with the freshly grated pecorino.
Top tip for making Antonio Carluccio’s pasta with a chilli, bacon and tomato sauce
Antonio says 'It is simplicity itself to make, but you must use bucatino – a large spaghetti-type pasta with a hole in the middle, which makes it easy to cook. You should also use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posher (and dearer) Parmesan.'