One of the big Roman classics (though originating from Amatrice, hence the name). Traditionally made with guanciale (cured pork cheek), we’ve used pancetta here for ease.
Step 1Heat a large pan over low-medium heat. Add the pancetta and cook for 8min, or until beginning to crip. Increase the heat, stir in the wine and simmer for 2min.
Step 2Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain, reserving a cupful of the cooking water.
Step 3Stir the chilli and black pepper into the pancetta pan and fry for 1min. Add the tomatoes. Increase the heat to medium and bubble for 10min, or until pulpy and reduced. Check seasoning.
Step 4Add the pasta, 1/2 the cheese and a splash of the reserved cooking water to the pancetta pan. Toss to combine and check seasoning.
Step 5Divide between 4 bowls and garnish with the remaining cheese. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
