150 gmguanciale, cut into lardons (see note)2 tbspextra-virgin olive oil½onion, finely chopped4garlic cloves, finely chopped2 tspdried chilli flakes400 gmcanned cherry tomatoes350 gmdried bucatiniTo serve:finely grated Pecorino Romano
Sauté guanciale in a large frying pan over medium heat until starting to brown (5-7 minutes). Add oil, onion and garlic, sauté until tender (3-5 minutes). Add chilli and tomato, reduce heat to low and simmer until slightly reduced (15-20 minutes). Season to taste and keep warm.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (7-10 minutes). Drain, toss through tomato sauce and serve hot, scattered with Pecorino Romano.
Note Guanciale is cured meat from the side of
the pig's face, available from select butchers and delicatessens.
If unavailable, substitute mild pancetta.