Tomato & pancetta casarecce

1. Bring a medium pan of salted water to the boil. Meanwhile, in another pan, fry the pancetta or guanciale over a medium-low heat until browned and crispy (3-4 minutes). Add the garlic and chilli; sizzle for about 30 seconds. Add the onion, then fry for 5 minutes, until soft but not coloured. Cook the pasta in the boiling water according to pack instructions.

2. Tip the cherry tomatoes into the pan with the onion and cook for 10-12 minutes, breaking them up with a wooden spoon as they start to soften; season. Drain the casarecce, reserving a mugful of the cooking water, and stir the pasta into the sauce. Splash in a little pasta water, if needed, to combine into a sauce, then stir in most of the pecorino. Sprinkle over the rest of the cheese to serve.