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.

Ingredients
Amatriciana Pasta
−
+
Rs0.0
Amatriciana Pasta:
Olive oil
/ml
50.0 ml
0%
Turkey bacon
/g
600.0 g
0%
Chilli flakes
/g
10.0 g
0%
Onion, brunoise
/g
150.0 g
0%
Knorr Italian Tomato Base (12x700g)
/g
400.0 g
0%

Spaghetti
/g
900.0 g
0%
Canned tomato
/g
200.0 g
0%
Basil pesto
/g
50.0 g
0%
Pecorino cheese, grated
/g
350.0 g
0%
Parsley chopped
/g
80.0 g
0%
Black pepper
/g
20.0 g
0%
/
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
Preparation
-
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.