Pasta with chilli, bacon and tomato sauce

This spicy, richly flavoured pasta dish is super quick to make. Use pancetta if you can’t find the cured pork cheeks.


Preparation Time

less then 30 minutes

Cooking Time

10 to 30 minutes


(Serves 4)

130g guanciale (cured pork cheeks), cut into small cubes
1 small onion, finely chopped
1 hot dried red chilli, finely chopped
2 tbsp dry white wine
3-4 tbsp Extra virgin olive oil
2 tbsp dry white wine
400g Bucatini pasta
80g pecorino, freshly grated
500g San Marzano Tomatoes cut into quarters

We stock these ingredients


  1. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino.
  2. By Antonio Carluccio and Genaro Contaldo From: Two Greedy Italians/ Source: BBC Food