Spaghetti with pancetta and tomato
Amatriciana is a traditional, basic pasta sauce, based on cured pork, pecorino and tomato. It’s usually served with pasta. This spaghetti with pancetta and tomato is a modern version, made special with mozzarella. It’s ready within 15 minutes.
Ingredients
Method
- 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.