In front of such a simple yet delicious recipe such as Bucatini all’Amatriciana my twisting obsession can only go so far as to turn the pasta into a scrumptious bruschetta. I’m telling you: this will quickly become your go-to starter or a party favourite!

4-5 servings

Ingredients

• 1 rustic loaf of bread (think of ciabatta or sourdough bread)
• 2-3 fresh plum tomatoes
• 50 g of thinly sliced guanciale
• 20 g thinly shaved pecorino cheese
• 1 chilli pepper, finely chopped
• 1-2 clove of garlic
• olive oil
• basil

You will need 

• 1 knife, a broiler and/or a frying pan

Cut your bread into 1 cm thick slices, lightly oil them and grill them on both sides in a pan or under the broiler. Rub one side with a clove of garlic.

Cut your tomatoes in bite size chunks and scatter them over the slice of bread along with a few tiny bits of chili pepper. Add several paper-thin slices of guanciale and place under the broiler until the cured pork crisps up.

Add shavings of pecorino cheese, basil and a very light drizzle of olive oil. Garnish with some more chili and serve straight away while warm and crispy.