Serves 4

One of the original Roman pastas - and I think my favourite of the Roman collection (Cacio e Pepe, Carbonara, Gricia, Amatriciana). It is traditional with bucatini but I prefer a short pasta like rigatoni.

100-120 grams Guanciale, cut into small pieces

2 Shallots, Minced

1/2 - 1 tsp Chili Flakes/Pepperoncini

1/2 tsp Fresh Ground Black Pepper (optional, depending on how peppery your guanciale is)

1 690 ml Jar Passata

500 grams Dry Pasta - Bucatini or Rigatoni

In a large pot of boiling, well salted water, cook the pasta while you prepare the sauce.

In a pan over medium heat, cook the guanciale in a single layer. Cook until the guanciale has rendered some of its fat and is just starting to crisp. Add in the shallots. Stir to coat in the fat and cook for 2-3 minutes until the shallots are softened. Add in the chili and black pepper. Stir. Slowly add the passata (it may splutter when added to the hot fat) and cook over medium heat for 8-10 minutes. Add the very al dente pasta to the sauce and cook for 2 minutes more to finish cooking the pasta.

Garnish with freshly grated parmigiano and more black pepper if desired.