This rich, smoky spaghetti is inspired by Roman cuisine. You'll infuse San Marzanino tomato sauce with British bacon lardons, and sprinkle with Italian hard cheese to serve. Buon appetito!
Prep Time
30 min
Cuisine
Italian
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35g grated Italian hard cheese<span class="strong">†</span>
Spaghetti (190g)<span class="strong">†</span>
1 tomato paste sachet (32g)
Typical Values
per 100g
per serving
Energy
817 kJ 194 kcal
2415 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
80.1 g 10.2 g
Fibre
1.9 g
5.6 g
Protein
9.3 g
27.6 g
Salt
1.3 g
3.85 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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]Knorrchicken stock cube in 200ml [300ml]boiled water – this is your tomato stock
4
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
5
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
Tip: Italians say the water should be as salty as the sea!
Once cooked, drain and reserve a cup of thestarchy cooking water
6
While the pasta is cooking, chop the basil finely, including the stalks
7
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
8
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