members recipes

Ingredients
approx• 400g bucatini pasta
150g guanciale ,diced small (or use pancetta if you can't find guanciale)
6 ripe tomatoes (blanch them, then remove skin and seeds, chop finely)
1/2 small onion, finely chopped
1/2 -1 small hot pepper (deseeded and finely chopped)
approx• 1/4 cup of olive oil
Plenty of freshly grated Pecorino Romano cheese.

Method
Start by cooking your pasta in boiling,salted water. Whilst it's cooking prepare the sauce.

1. Heat the oil in a large pan. Add the diced guanciale/pancetta and fry gently till lightly browned.
2. Remove the guanciale/pancetta (leaving the oil in the pan) and set aside.
3. Add the chopped onion and hot pepper to the pan,frying gently.
4. Once it has a bit of colour, add the chopped tomatoes. Cook for about 5-6 mins,
stirring it often.
5. Return the guanciale/pancetta to the pan and heat through lightly.
6. Finally, add the drained pasta to the sauce, mixing well.
7. Serve with the freshly grated Pecorino.

Some people add a bit of the Pecorino to the pasta before serving but I serve
mine seperately (my son isn't a great fan of Pecorino so he uses Parmesan
instead)