Spaghetti all’Amatriciana with a Twist
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
25
minutesCooking time
20
minutesA comforting plate of Spaghetti all’Amatriciana—made entirely from scratch. This version is slightly tweaked, featuring crispy streaky bacon, a smooth homemade tomato sauce, and a touch of heat from red chilli.
Ingredients
240g dry-cured streaky bacon, chopped
120g cooked spaghetti
1 red chilli
Rapeseed oil
Pecorino Romano cheese
Chopped parsley, for garnish
- For the Tomato Sauce:
1 shallot, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 tsp dried oregano
1 tsp smoked paprika
255g tomatoes, chopped
Handful of fresh parsley
Sea salt flakes
Ground black pepper
Directions
- In a saucepan, heat a little rapeseed oil over medium heat. Add the chopped shallot and garlic. Sauté until fragrant.
- Add the chopped tomatoes, oregano, and parsley. Stir well and cook until the tomatoes soften. Season with salt, pepper, and smoked paprika.
- Use a stick blender or food processor to blend the sauce until smooth. Set aside.
- In a frying pan, cook the chopped bacon and red chilli in rapeseed oil until the bacon is golden and crispy.
- Meanwhile, boil water in a separate pot and cook the spaghetti.
- Add a splash of the pasta water to the bacon pan to deglaze. Then stir in the cooked spaghetti and blended tomato sauce. Mix well and finish with grated Pecorino Romano.
- Serve in a bowl. Garnish with chopped parsley and more Pecorino Romano. Enjoy!
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