Recipe & photography by Ed Barrow.
Ingredients
- 120g of Guanciale, cut into small lardons (Pancetta can also be used)
- 2 cloves of garlic, finely sliced
- 1 tsp of hot chilli flakes
- 1 tin of good quality chopped tomatoes
- 150g of Northern Pasta Co Gigli
- 40g of grated pecorino
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Meanwhile, add the Guanciale to a cold frying pan and place on a medium low heat, Fry for around 7 minutes, letting the fat slowly render out before it starts to fry and turn a nice golden brown caramelised colour all over. Once browned, turn the heat down to low and add the garlic and chilli flakes, fry for 2 minutes until sizzling before adding the tomatoes. Season generously with salt and pepper then leave to gently simmer whilst you cook the Gigli.
Add the pasta to the boiling water and cook for 5 minutes until al-dente. Drain the pasta add the to the pan with the sauce, sprinkle over the pecorino then toss or stir together until well combined. Divided between 2 bowls and finish with some extra pecorino over the top.
