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Pasta with chilli, bacon and tomato sauce
- 130g/5oz guanciale (cured pork cheeks), cut into small cubes
- 1 small onion
- 3-4 tbsp extra virgin olive oil
- 1 hot dried red chilli
- 2 tbsp dry white wine
- 500g/1lb 2oz San Marzano tomatoes
- 400g/14oz bucatini pasta
- 80g/3oz pecorino
Directions:View on BBC Food
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