Chef Stefano's Bucatini all’ Amatriciana Recipe [Ready in 30 Mins!]

Bring a large saucepan of water to boil, using 1 litre of water per 100 g of pasta, and add a large pinch of rock salt.

Once boiling, add the pasta and cook for a few minutes less than the packet directions indicate. Reserve 2 cups of pasta water, then drain the pasta.

Heat the olive oil in a large pan over high heat. Add the onion, chilli, and guanciale/pancetta or bacon pieces, and stir fry until fragrant.

Add the passata and start with 2 ladles of the reserved pasta water. Stir and reduce heat to low, simmering for a few minutes. Add more pasta water if the sauce is too thick, half a ladle at a time.

Place the drained pasta on top of the sauce without mixing. Top with grated pecorino romano cheese and mix it through the pasta first, avoiding the sauce.

Once the pasta is coated with melted cheese, slowly mix it in with the sauce until well combined.

Serve the pasta in bowls, garnishing with some of the cooked pancetta.

Spice Level: