Cook and Scale
Bucatini all'Amatriciana
4 servings · 35 min total
A Roman classic: pasta in a rich tomato sauce built on crisp cured pork, chili and Pecorino-style cheese. Bold and satisfying.
Ingredients
- 400 g spaghetti
- 200 g bacon, cut into strips
- 2 tbsp olive oil
- 1 tsp chilli flakes
- 1 dl white wine
- 700 g passata
- 70 g Parmesan, grated
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Crisp the bacon — Warm the olive oil and fry the bacon strips over medium heat for 7 minutes until crisp and the fat is rendered. Add the chili flakes for the last minute.
- 2.
Deglaze with white wine — Pour in the white wine and let it bubble away for 2 minutes to deglaze the pan.
- 3.
Simmer the tomato sauce — Add the passata and simmer for 12 minutes until thickened, seasoning with black pepper.
- 4.
Toss pasta with the sauce — Meanwhile cook the spaghetti in salted boiling water for 10 minutes until al dente, drain and toss through the sauce with the Parmesan. Serve at once.