2 tbsp olive oil
2 cloves garlic, minced
8 oz tomato passata (tomato purée)
4 oz finely chopped Guanciale, Pancetta or unsmoked bacon
1 tsp dried chilli flakes, to taste
8 oz bucatini or fettuccine
1/2 cup shaved Pecorino
Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente, then drain. Heat the olive oil and cook garlic until softened, adding the finely chopped guanicale at the end. Then add the passata and dried chilli flakes and simmer over low heat to thicken the sauce slightly. Add the sauce to the cooked pasta and serve with grated Pecorino cheese.