Bucatini Amatriciana

Cook time 15 minutes
Servings 2


1 tbsp Extra Virgin Olive Oil

150g diced pancetta

1 clove garlic, finely chopped

1/2 tsp dried chilli flakes

1 x 400g crushed tomatoes

1/4 cup finely grated pecorino cheese

250g Bucatini or tubular spaghetti

Salt and pepper

Pecorino, grated, to serve

Bucatini Amatriciana


Bring a large pot of salted water to the boil.

In a large pan add the pancetta and turn the heat to medium to slowly heat up so the fat renders. Cook for 2-3 minutes then add the extra virgin olive oil, garlic and chilli. Cook until the garlic starts to become golden then add the tomatoes. Cook for 8-10 minutes or until the sauce is thick and rich. Season to taste.

Cook pasta until al dente and then using your tongs add to the sauce allowing some of the starchy water to transfer, mix into the sauce. Toss to coat pasta well. Serve with pecorino.