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Amatriciana Pasta:

  • Olive oil 50.0 ml
  • Turkey bacon 600.0 g
  • Chilli flakes 10.0 g
  • Onion, brunoise 150.0 g
  • Spaghetti 900.0 g
  • Canned tomato 200.0 g
  • Basil pesto 50.0 g
  • Pecorino cheese, grated 350.0 g
  • Parsley chopped 80.0 g
  • Black pepper 20.0 g
  1. 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.
  2. 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.