Rosemary, Bacon and Tomato Radiatori

Ingredients

• 80g Guanciale, cut into thin lardons or bacon

• 25g salted butter

• Few sprigs of fresh rosemary, finely chopped

• 2 cloves of garlic, finely sliced

• 1 red chili, finely chopped

• 120g cherry tomatoes, halved

• Large glug of dry white wine

• 150g Monty & Sons Radiatori 

• 2 tbsp tomato purée

• 80ml cream

• 30g Parmesan, finely sliced or grated

Instructions

1. Start by placing a large pan of well-salted water on to boil for the pasta.

2. In a large sauté or frying pan, add the guanciale or bacon and place on a medium heat. Render the fat out of the guanciale and let it start to sizzle and fry for 4-5 minutes or until brown and golden. Once well caramelised, add the butter and turn the heat down to low.

3. Once the butter is melted, add the rosemary, garlic, and chili and stir together. Fry for a couple of minutes until fragrant.

4. Add the cherry tomatoes and white wine, then scrape the bottom of the pan to deglaze and release any extra flavour stuck to the pan.

5. Add the Radiatori to the boiling water and cook until al dente (or according to the instructions on the packet).

6. Add the tomato purée to the sauce and stir together. Pour in the cream along with a splash of the pasta water. Stir together and bring up to a gentle simmer. Season generously with salt and pepper and sprinkle over the Parmesan.

7. Drain the pasta once cooked and add to the sauce. Stir or toss together until well combined. Divide between two bowls and finish with some extra Parmesan over the top.