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Pasta all’amatriciana

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4
Dietary
Nut-free

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.

By Jay Behrouzi

From Melting Pot

Shopping list

Ingredients

Method

  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 ata. 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.