Bucatini all’Amatriciana

Probably one of my favourite pasta dishes.

Made with Bucatini, thick cut guanciale, hand crushed tinned Sardinian plum tomatoes and Pecorino Romano.

I also use about a teaspoon of crushed chilli flakes when I’m cooking off the guanciale and use some white wine to deglaze the pan before adding the tomatoes. Might not be fully authentic but I got the recipe from an Italian.

Mouthwateringly delicious 🤤