A delicious pasta dish that can be enjoyed any time. 


  • 1 pkt San Remo bucatini

  • 250g Guanciale/ pancetta, diced

  • 1 1/2 tins of whole peeled tomatoes, crushed slightly

  • 1 tsp chilli flakes

  • 150g grated pecorino romano

  • 4 tbsp extra olive oil


  • 1.

    In a fry pan heat, olive oil.

  • 2.

    Add pancetta and chilli flakes.

  • 3.

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

  • 4.

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

  • 5.

    Cook pasta as per packet directions.

  • 6.

    Season with salt and pepper.

  • 7.

    Strain pasta and mix through sauce.

  • 8.

    To finish sprinkle good amount of pecorino over the top.

Nutritional information

Nutritional analysis per serving (4 servings)

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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Exclusive recipe from chef Adam Swanson, Trafalgar Ambassador.

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