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Prep Time
30 min
Cuisine
Italian
This rich, smoky spaghetti is inspired by Roman cuisine. You'll infuse a San Marzanino tomato sauce with British bacon lardons, and sprinkle with Italian hard cheese to serve. Buon appetito!
Prep Time
30 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 817 kJ 194 kcal |
2414 kJ 573 kcal |
Fat of which saturates |
5.1 g 2.7 g |
15.1 g 7.9 g |
Carbohydrate of which sugars |
27.1 g 3.5 g |
80.2 g 10.3 g |
Fibre | 1.9 g | 5.6 g |
Protein | 9.3 g | 27.6 g |
Salt | 1.3 g | 3.85 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the bacon lardons and cook for 8 min, stirring frequently, or until golden and crispy
While the bacon lardons are cooking, peel and finely dice the brown onion[s]
Peel and finely slice (don't chop) the garlic
Slice the San Marzanino tomatoes in half
Once the lardons are crispy, transfer them to a plate and return the pan (and oil!) to a medium heat
Add the diced onion with a pinch of salt and cook for 6-7 min or until softened
Dissolve the tomato paste and 1/2 [1] Knorr chicken stock cube in 200ml [300ml] boiled water – this is your tomato stock
Once the onion has softened, add the sliced tomatoes, garlic, dried oregano and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 4-5 min further or until the tomatoes have broken down into a sauce
Once broken down, add the tomato stock with a pinch of sugar and cook for 3-4 min or until the sauce has thickened
Meanwhile, add the spaghetti to a pot of boiled water with a generous pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite
Once cooked, drain the pasta and reserve a cup of the starchy cooking water
While the pasta is cooking, chop the basil finely, including the stalks
Add the drained spaghetti to the sauce with half the chopped basil (save the rest for garnish!) and half the crispy lardons and give everything a good mix up until the sauce coats the pasta – this is your Amatriciana spaghetti
Tip: Add a splash of starchy cooking water if it's looking a little dry
Serve the Amatriciana spaghetti and garnish with the remaining crispy lardons and chopped basil
Sprinkle over the grated Italian hard cheese and season with a good grind of black pepper
Enjoy!