Bucatini with Calabrian chilli, guanciale and seaweed

Instructions

1. Bring a large saucepan of salted water to the boil. Add the bucatini pasta and cook for 4-5 minutes. Reserve 2 cups pasta cooking water in a heatproof jug, then drain the pasta (don’t worry, it will cook later in the recipe!)
   
2. Heat a wok or large frying pan over high heat, add the guanciale and stir-fry until crisp. Add the garlic and eschallots to the pan and stir-fry to combine. Add the crushed Calabrian chillies and stir-fry until fragrant. Add half the pasta cooking water to the pan, mixing well to emulsify the sauce.
   
3. Add the drained bucatini to the pan and allow the pasta to soak up the sauce. Cook, tossing until the pasta is al dente (add an extra splash of pasta water to the pan if needed!), then remove from the heat.
   
4. Using your hands, flake the seaweed over the pasta. Toss gently to combine, then divide the bucatini with Calabrian chilli, guanciale and seaweed between plates. Drizzle with extra virgin olive oil and serve.