Ingredients

• 500g bucatini or spaghetti
• 30ml olive oil
• 200g streaky bacon or guanciale
• 1/2 small chilli pepper or 1 teaspoon dried chilli pepper flakes
• 50ml tbsp tomato sauce
• 50g freshly grated pecorino romano cheese

Recipe

Heat the oil and gently cook the bacon cut into thin matchsticks. When the fat begins to become transparent add the chilli and tomato sauce. Cook the pasta, following packet directions carefully to avoid over-cooking. Drain, stir in the grated cheese and sauce and serve at once.

Comments

• Water should be brought to boil as soon as the bacon is in the pan
• Spaghetti said to cook for 10 - 14 minutes. We cooked for 12 but it was a bit overcooked. Try 8 minutes.
• 50ml of tomato sauce is not nearly enough sauce for 500g of spaghetti. Aim for 100ml. Note that Matriciana is traditionally a dry pasta.