Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) – Lazio

Name: Bucatini all’amatriciana (bucatini pasta with tomato bacon sauce) – Lazio
Ingredients: 15 grams (1 tablespoon) butter; 200 grams guanciale or pancetta or streaky bacon, rind removed and sliced into 2 cm strips no more than 3 mm thick (guanciale gives it a meatier flavour); 1 medium sized onion , finely chopped (optional); 3 tins each 400 grams tinned whole peeled tomatoes , preferably San Marzano, removed from the juice (discarded) and cut into 4 pieces with the seeds removed and discarded or 1 litre tomato passata; 1 dried chili or a pinch of chili flakes; 60 grams pecorino romano , finely grated; 350 grams bucatini , maccheroni alla chitarra, vermicelli, or rigatoni; Sea salt; Black pepper, freshly ground

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Indulge in authentic Lazio's Bucatini all'Amatriciana – creamy tomato bacon pasta with a hint of chilli, perfect for a quick and delicious Primo course.

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Ingredients

15 grams (1 tablespoon) butter
200 grams guanciale or pancetta or streaky bacon, rind removed and sliced into 2 cm strips no more than 3 mm thick (guanciale gives it a meatier flavour)
1 medium sized onion , finely chopped (optional)
3 tins each 400 grams tinned whole peeled tomatoes , preferably San Marzano, removed from the juice (discarded) and cut into 4 pieces with the seeds removed and discarded or 1 litre tomato passata
1 dried chili or a pinch of chili flakes
60 grams pecorino romano , finely grated
350 grams bucatini , maccheroni alla chitarra, vermicelli, or rigatoni
Sea salt
Black pepper, freshly ground