1cloveof garlicone sheet of roasted tomatoes in my case
3-4springs of thyme
150grguanciale or pancettacubed
A pinch of paprika flakesif you like it spicy
500grbucatini or pasta of choice
1tablespoonof olive oil
Pecorinoto grate on top
For the Tomato sauce, simply layer a baking tray with the chopped onion, a clove of garlic and a bit of olive oil. Roast for 30-35 minutes at 180C. Once soft, let them cool down a bit and pinch the skins of the tomatoes. Transfer to a food processor and give them a whizz. You can keep in the fridge for 2 days or freeze for later.
Heat up a bit of olive oil in your pot and cook the pancetta over medium-low heat. If using paprika flakes, add them in now.
Once the pancetta cubes turn lightly golden, add the white wine and reduce by three quarters.
Follow in with the tomatoes and simmer for 10–15 minutes until the sauce has thickened. Taste and add salt to your taste.
Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions. Once the pasta is al dente, drain and add it to the sauce, tossing to make sure the pasta is evenly coated.
Serve straight away with plenty of grated Pecorino.
if not roasting from fresh, use a tin of pomodori roughly chopped instead.