Amatriciana Pasta

Designed for professional chefs, check out this Amatriciana Pasta recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Italian Tomato Base.

Amatriciana Pasta:
- Heat the oil in a large frying pan and add the turkey bacon, cooking on a high heat until just crisp, stirring in the chilli flakes for the last minute of cooking.
- Remove the turkey bacon from the pan and add the onions to the oil that has been left in the pan.
- Cook the onions on a low heat for 5 minutes, until soft. Add in the Knorr Professional Italian Tomato Base and basil pesto, canned tomato bring to the boil, then simmer for 10 minutes, stirring occasionally until thickened.
- Cook your spaghetti at this point too. I cook spaghetti in boiling water for 12 minutes, so that it still retains a bit of bite, then drain it, reserving half a cup of the pasta water.
- Once the pasta is cooked and the tomatoes are thickened, add the pasta to the pan with the tomatoes. Add three-quarters of the pecorino, the cooked turkey bacon and the black pepper, then toss everything together to coat the pasta. Add in some of pasta water if the sauce is a little too dry for you (although the sauce should stick to the pasta, without pooling at the bottom of the pan).
- Serve topped with the reserved pecorino and parsley.
Chef’s Tip:
- For a vegetarian twist use brown mushroom and to keep the recipe authentic, use beef bacon instead of turkey bacon in the recipe.