Ingredients – Serves 4-6
400g bucatini pasta
100g guanciale (or pancetta), diced
100g freshly grated Pecorino Romano cheese
500ml tomato passata or 2 tins of plum tomatoes (mash the plum tomatoes with a fork before using)
4 tablespoons of red wine vinegar
8 tablespoons of extra virgin olive oil
Salt to taste
Cook the bucatini in plenty of salted boiling water for one minute less than the recommended cooking time.
Meanwhile take a wide saucepan and sauté the guanciale in the oil over a low heat, allowing the guanciale to release its juices into the oil but avoid crisping it.
Add the vinegar and increase the heat for a couple of seconds, then add the tomato and salt and cook for 15 minutes, stirring occasionally.
Drain the pasta and transfer to the saucepan with the sauce, mix and fold in the Pecorino Romano cheese and serve immediately.
Suggestion: Bucatini are thick spaghetti-like tubesand the sauce tends to go everywhere. You might want to warn your guests! Once the pasta has been eaten the remaining sauce can be soaked up with chunks of bread known as scarpetta – little shoes; this is perfectly acceptable when dining.