Bucatini all’Amatriciana

Recipe serves 4

Ingredients:

- 150g guanciale, thickly sliced

- 2 onions, sliced

- 5 garlic, sliced

- 1 tbsp tomato paste

- 6 medium sized tomatoes, quartered

- 1 can plum tomatoes, quartered (whole, chopped or crushed)

- 300g bucatini

- 1 tsp chilli flakes (optional)

- 1/2 cup grated parmesan

Instructions:

- Heat olive oil in a pan over medium heat and add in your guanciale, frying until crispy and golden. Drain and remove from the pan and set aside, leaving the fat in the pan.

- Add the onions to the pan and sauté until brown and caramelised. Add in your sliced garlic and sauté until fragrant. Season with salt and pepper.

- Add in your tomato paste and cook until dark. Return the guanciale to the pan and add in the fresh and canned tomatoes. Let simmer on low heat until softened and the sauce thickens, around 20-30 minutes. Season with salt, pepper and chilli flakes.

- Cook your pasta according to package instructions and add the pasta to the sauce with some of the pasta water. Grate in parmesan to your liking and season with additional salt and pepper if required. Serve topped with additional parmesan.