Pasta all’amatriciana
Traditionally made with guanciale (cured pork) but since I don’t eat pork and the chef who taught me this told me you can substitute the guanciale with bacon, I’ve substituted it with turkey bacon for my version of this easy-peasy-little-bit-spicy pasta dish.
Ingredients
- Olive Oil20 ml
- White wine100 ml
Instructions
6 steps- 1
Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside.
- 2
Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey bacon and cook until crisp, remove from pan and set aside.
- 3
Add the chopped onion to the same frying pan and cook for 5-7 minutes until translucent, then add the garlic, chilli flakes and paprika, toss for another 3 minutes. Add turkey bacon back into the pan.
- 4
Pour in the white wine and simmer for 3 minutes, then add the cherry tomatoes and passata. Reduce to a low heat and simmer for 10-15 minutes.
- 5
Add the cooked pasta to the sauce and toss gently. If the sauce needs a little loosening add a little of the reserved pasta water.
- 6
Season with salt and pepper to taste. Top with some parmesan to taste and enjoy with garlic bread.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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