Pasta Amatriciana

Amatriciana Sauce

• 50 g pecorino cheese cut in pieces (2 cm)
• 400 g plum tomatoes ripe, halved
• 30 g extra virgin olive oil
• 1 fresh red chilli halved, deseeded if desired
• 150 g guanciale cut in strips (2 cm x 1 cm) (see tip)
• 1 Tbsp fine sea salt
• 1 pinch ground black pepper

Pasta

• 1200 g water
• 320 g dried bucatini pasta (cooking time 10-11 minutes)
  ou g dried penne pasta (cooking time 10-11 minutes)
• 5 g extra virgin olive oil
• 1 tsp fine sea salt