Burrata Amatriciana

Put the pancetta strips in a dry medium frying pan and let them sweat over a medium heat for 5 minutes until they release their fat into the pan and the pancetta is crispy. Add the wine and let it evaporate. Using a slotted spoon, remove the pancetta from the pan and drain on kitchen towels, leaving the oil in the pan.

Add the tomatoes to the pan, roughly breaking them up with a spoon, with the chilli and cook for 10 minutes over a low-medium heat. Stir in three-quarters of the pancetta.

Cook the spaghetti in a large pot of well-salted boiling water until al dente, stirring to separate the strands.

Drain the pasta, add to the frying pan and stir into the sauce. Take the pan off the heat, rip the burrata and add to the pan along with the extra virgin olive oil and mix everything together until the sauce looks creamy. Season with salt.

TO SERVE: Put the spaghetti into two warm serving bowls and top with the remaining pancetta and a generous grating of Parmigiano Reggiano.