Directions
- 1Pour the tomatoes into a large mixing bowl and crush them with your hands.
- 2Put the pancetta into a large, cold saucepan. Set over a medium-low heat and gently fry the pancetta until the fat has rendered and the pancetta is crispy (6–8 minutes).
- 3Add the chilli flakes and black pepper and fry for a further 30 seconds.
- 4Add the wine and increase the heat slightly. Leave to simmer for 2–3minutes until the wine has almost completely evaporated, using a wooden spoon to scrape off any flavour from the bottom of the pan.
- 5Turn the heat back down to medium-low and stir in the tomatoes until well combined with the oil. Leave to gently simmer while you cook the pasta, stirring occasionally.
- 6Cook the pasta in a saucepan of salted boiling water until al dente.
- 7Use tongs to transfer the cooked pasta straight from the pan into the sauce.
- 8Add a splash of the starchy pasta water and toss for a minute to combine with the sauce.
- 9Add the pecorino and continue tossing for another couple of minutes, or until the sauce is no longer watery and the pecorino has melted into the sauce.
- 10Check for seasoning/spice and adjust if needed.
Ingredients
- 400 g Peeled Plum Tomatoes
- 100 g Smoked Pancetta, diced
- 0.25 tsp Chilli Flakes
- 0.125 tsp Black Pepper
- 60 ml Dry White Wine
- 250 g Bucatini
- 30 g Pecorino Cheese, freshly grated
- 1 to taste Salt
Equipment
large mixing bowllarge, cold saucepanwooden spoontongs
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