Spaghetti with pancetta and tomato
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes

Background
Amatriciana is a traditional, basic pasta sauce, based on cured pork, pecorino and tomato. It's usually served with pasta. This spaghetti with pancettaΒ and tomato is a modern version, made special with mozzarella. It's ready within 15 minutes.
Ingredients
- 200g smoked lardons or diced pancetta
- 400g spaghetti
- 2 cloves garlic, sliced
- 1 tsp dried chilli flakes (optional)
- 1 Tbsp tomato purΓ©e
- 400g ripe cherry tomatoes
- 1 tsp unrefined sugar
- 1 handful parsley leaves, chopped
- 1 pack of Mozzarella, drained (about 125 g)
Instructions
- Cut the tomatoes in half and thinly slice the garlic.
- Cook the spaghetti according to the instructions on the package, then drain. Put aside one cup of the cooking water.
- Meanwhile, fry the pork until crispy. Add the garlic and chilli flakes. Stir, then add the tomatoes and tomato purée. Sprinkle with sugar and cook for about 5 minutes.
- When the tomatoes have softened and a thick tomato sauce is formed, add the drained spaghetti, the chopped parsley and about 3-5 Tbsps of the cooking water. Tear the mozzarella into small pieces, and add to the pasta. Stir and heat through.
- Serve with chopped parsley and plenty of ground pepper.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Pasta - Quick & Easy - Starter - Supper
- Cuisines: - Italian
- Occasions: - Dinner Party
- Ingredients: - Dairy - Other Vegetables - Pork
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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