Bucatini all’Amatriciana

• 30ml olive oil
• 115g guanciale, thinly sliced (or smoked pork rashers)
• 1 tsp chilli flakes
• ½ tsp ground black pepper
• 4 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 4 x 400g cans of cherry tomatoes
• 350g dried bucatini pasta
• Salt, to taste
• Grated Pecorino cheese, to serve

Heat the olive oil in a Le Creuset 28cm Signature Frying Pan over medium heat. Add the guanciale or smoked pork rashers and sauté until crisp and golden, about 4 minutes. Add the chilli flakes and black pepper and stir. Next, add the shallots and sauté until soft. Add the garlic and cook until fragrant. Then, add the canned tomatoes with half a can of water. Reduce the heat to low and cook, stirring occasionally, until the sauce thickens, for about 30 minutes. Allow the sauce to rest and infuse for 20 minutes (tomato-based sauces are always better served the next day or if allowed to rest).

Meanwhile, cook the pasta according to the packet instructions, drain and drizzle with olive oil (reserving some pasta water if necessary). Toss through the pasta sauce and grate Pecorino cheese over the top; add a little pasta water if needed to loosen. Serve with fresh basil if you like, and eat immediately.