Spaghetti Amatriciana

INGREDIENTS

200g Bertocchi Gold Guanciale

1 ½ tspn dried chilli flakes

3 gloves garlic finely chopped

2 x 400g tinned tomatoes

400ml water

400g spaghetti

Salt & Pepper to season

Reggiano finely grated to serve

PREPARATION

Place guanciale in a large cold fry pan over a low heat. Cook, stirring until just golden and fat has rendered .

Add chilli and garlic stirring until fragrant.

Add tomatoes and water. Increase heat to medium. Cook for 20mins until thick and reduced.

In the meantime, cook the pasta according to the packet instructions. Once cooked drain the pasta and add to the sauce.

Fold the pasta through the sauce and season with salt and pepper.

Serve topped with finely grated Reggiano

TIP

Bertocchi Bacon, Pancetta or Prosciutto can be used as a substitute for Guanciale