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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g smoked lardons or diced pancetta
  • 400 g spaghetti
  • 2 cloves garlic sliced
  • 1 tsp dried chilli flakes optional
  • 1 Tbsp tomato purée
  • 400 g ripe cherry tomatoes
  • 1 tsp unrefined sugar
  • 1 handful parsley leaves chopped
  • 1 pack of Mozzarella drained (about 125 g)

Method
 

  1. Cut the tomatoes in half and thinly slice the garlic.
  2. Cook the spaghetti according to the instructions on the package, then drain. Put aside one cup of the cooking water.
  3. 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.
  4. 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.
  5. Serve with chopped parsley and plenty of ground pepper.