Pasta with Chilli, Bacon and Tomato Sauce

A spicy, richly flavoured bucatini dish with guanciale and San Marzano tomatoes, topped with freshly grated pecorino cheese.

Dinner Quick Italian Pasta Spicy

Estimated Nutrition

Calories

715.7

kcal / serving

2862.6 kcal total

Carbs

77.7g

per serving

310.6 g total

Fat

34.7g

per serving

138.8 g total

Protein

23.1g

per serving

92.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Pecorino

freshly grated

GrainsCereals

400

Bucatini Pasta

Liquids

tbsp

White Wine

dry

Meat

130

Guanciale

cured pork cheeks, cut into small cubes

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

piece

Onion

small, finely chopped

piece

Red Chilli

hot dried, finely chopped

500

San Marzano Tomatoes

cut into quarters

Method

Fry the guanciale, onion, oil, and chilli in a pan for 4 to 5 minutes.

Add the white wine and tomatoes then cook for 15 to 20 minutes.

Boil a saucepan of salted water and cook the pasta until al dente.

Strain the bucatini and combine thoroughly with the sauce.

Serve the pasta with a generous sprinkle of grated pecorino.