Zucca’s Adam Swanson shares this tasty pasta recipe in episode 44 of Everyday Gourmet.


  • 1pkt san remo bucatini

  • 120g pancetta, diced

  • 1 medium brown onion, diced

  • 1 tbsp crushed garlic

  • 1 1/2 tins of diced tomatoes

  • 1tbsp chilli flakes

  • 100g grated pecorino romano

  • 2tbsp extra olive oil


  • 1.

    In a fry pan heat, olive oil and add onion.

  • 2.

    Cook for 2 to 3 minutes and dont colour the onion.

  • 3.

    Add pancetta, garlic and chilli flakes.

  • 4.

    Cook for a further 4 to 5 minutes until pancetta is crispy.

  • 5.

    Add tomatoes and bring to the boil. Reduce heat to a simmer and cook for 8 to 10mins.

  • 6.

    Cook pasta as per packet directions.

  • 7.

    Season with salt and pepper.

  • 8.

    Strain pasta and mix through sauce.

  • 9.

    To finish sprinkle good amount of pecorino over the top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 549kj
  • Fat Total 26g
  • Saturated Fat 9g
  • Protein 21g
  • Carbohydrate 55g
  • Sugar 5g
  • Sodium 644mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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