Recipe
When you know you're picking up fresh produce to make sensational meals back at your campsite, the process becomes even more fun and helps you do a deep dive into the culture of the destination you are travelling through.
YOU'LL NEED A large insulated thermos bowl or two pots.
SERVES Four
Ingredients
500g pasta/spaghetti
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 rashers guanciale (or pancetta or
bacon can be used as substitutes)
100ml good quality dry white wine
400g tinned chopped tomatoes
1 tablespoon red pepper flakes
Salt and black pepper to taste
½ cup grated pecorino romano
cheese (100g)
Method
1. Cook the pasta in salted water until al dente and set aside in a large insulated thermos bowl to keep warm.
2. Heat the olive oil in a frying pan, then add the bacon and the chilli flakes. Once the bacon crisps a little, pour in the white wine and deglaze the pan.
3. When the liquid has been absorbed, remove the bacon pieces and set aside. You don't want them getting too dry and crunchy. This should be a smooth, rich sauce.
4. Decrease the heat a little then add the tomatoes, salt and black pepper to taste.
5. Simmer the sauce for at least five minutes. The longer you can leave it, the more chance the flavours will have to develop.
6. Return the bacon to the pan, add the reserved cooked pasta, and mix well.
7. Divide the pasta between plates and add a little mountain of pecorino to each serve.
