Olive oil
150g of guanciale lardons
Half a jar of Home Base sauce
Good pinch of dried chilli flakes
¼ tsp black pepper
Fresh or dried pasta
Small knob of butter
Handful of grated pecorino
Extra cheese and pepper

Heat a good glug of olive oil over medium to low heat. Add about 150g of guanciale lardons and cook, stirring occasionally, until golden, about 5 minutes. Pour in half a jar of SNP home base along with a good pinch of dried chilli flakes and a very generous grind of black pepper – I’d say ¼ tsp. Stir, reduce heat slightly, and leave to simmer uncovered for about 10 minutes until rich and thickened. Meanwhile, bring a large pot of salted water to a rapid boil and cook pasta until just molto al dente (we are finishing it off in the sauce). Put aside about ½ cup of the pasta cooking water and drain pasta or do as I do and fling the pasta, dripping wet, directly into the sauce. Add a small knob of butter, a good splash of pasta water, a handful of grated pecorino, and stir the pasta vigorously over low heat. Round and round, until each strand is well coated. Add more pasta water if things need loosening up. Serve with extra cheese and pepper.