Ben’s Amatriciana

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Step 1.

First, finely dice your onion and chop your bacon.

Step 2.

Pour a large glug of olive oil into your pan and add in your onions. Cook on a medium heat for 5 mins until translucent and very soft, but not brown.

Step 3.

Add in your bacon, then cook for 5 mins until lightly browned and crispy.

Step 4.

Deglaze your pan with the white wine and scrape down the bottom. Cook this for 3 mins until the wine has reduced.

Step 5.

Add in your plum tomatoes and allow this to bubble down for 15 mins.

Step 6.

Get a pan of water boiling and heavily season with salt. Add in the spaghetti and cook for 4 mins. Add a cup of pasta water into the tomato sauce.

Step 7.

Add the chilli flakes into the tomato sauce and give it a good mix. Season with salt and pepper.

Step 8.

When the pasta is cooked through, but still al dente, add it straight into the saucepot.

Step 9.

Give it a good mix so the pasta is well coated in the sauce.

Step 10.

Serve this up in your bowls using your tongs to twirl the pasta. Serve with a healthy grating of pecorino cheese and enjoy.

Make sure that your water is heavily salted - it should be as salty as your tears.

½ Spanish White Onion
200g Smoked Bacon
250ml White Wine
2 Tins Of Napolina Plum Tomatoes
400g Napolina Spaghetti
50g Pecorino Cheese
Napolina Olive Oil