Pasta with chilli, bacon and tomato sauce

1. 1

   Put the guanciale and onion in a pan with the olive oil and chilli flakes, and fry gently over low heat for about 4-5 minutes.

   5 min

2. 2

   Add the white wine and canned tomatoes and simmer for a further 15-20 minutes, stirring occasionally.

   20 min

3. 3

   Meanwhile, bring a large pot of lightly salted water to a boil and cook the bucatini until al dente.

4. 4

   Drain the cooked pasta, mix it with the sauce, and serve generously sprinkled with freshly grated pecorino.

1 serving ≈ 288 g

Nutrition values are estimates. - means data is unavailable.