• 100g Guanciale Or Pancetta, Cut Into Chunky Cubes
• 4 Garlic Cloves, Finely Diced
• 2 Banana Shallots, Finely Diced
• 1 Red Chilli, Finely Diced And Seeds Removed
• A Splash Of White Wine
• 1 Can Of Good Quality Chopped Tomatoes
• 480g Of Pasta, Bucatini Or Spaghetti
• 2 Tbsp Extra Virgin Olive Oil
• Pecorino Or Parmesan
• Fresh Basil
• Salt and pepper
Method:
Add the diced guanciale to a cold pan along with the olive oil. Turn the heat to medium and after 3 minutes the pan should have a nice bit of delicious, rendered fat. Add the shallots, chillies and garlic to the pan and cook in that lovely flavourful fat. Cook until the guanciale starts to turn golden.
Add a good splash of white wine to the pan and reduce by half, now add the tomatoes and allow to simmer and thicken while you cook the pasta.
Place a pot of water onto the boil and add a tbsp of salt to the water. When the water starts to boil add the pasta and cook for 7 minutes or depending on packet instructions.
When the pasta is cooked remove from the water with a kitchen tong and add to the pan with the sauce. Toss the pan vigorously coating the pasta with the sauce. If it’s too dry add a couple splashes of the pasta water. Scoop the pasta out onto plates, sprinkle with a good bit of finely grated pecorino or parmesan, black pepper and a few basil leaves
