Pasta amatriciana

PT45M

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Pasta amatriciana

1
Bring a large pan of water to the boil, add some salt then add the pasta. Cook for about a minute less than the packet instructions say to allow for finishing it in the sauce
2
In a large sauté pan, cook the guanciale over a medium heat until the fat renders and the lardons begin to crisp. Add the chilli and cook for a further minute or two
  • 150g of guanciale, cut into lardons
  • 1 small red chilli, deseeded and finely sliced
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3
Add the passata and bring to a simmer. Stir in half of the Pecorino Romano and adjust the seasoning
4
Add the pasta directly from the cooking pot using a pair of tongs. This keeps the pasta wet and transfers an amount of the cooking water to the sauce. Add the sliced tomatoes, allow to warm through then adjust the seasoning again and finish with the flat-leaf parsley
5
Divide between bowls, drizzle with olive oil and serve with the remaining cheese
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