Pasta all’amatriciana

Ingredients

• 1 packagegemelli
• 8 slices, cut into 6 mm stripsfrozen unsmoked bacon
• 2 cloves, mincedgarlic
• 1½onion, finely chopped
• 1.25 ml (¼ tsp)dried crushed red pepper
• 15 ml (1 tbsp)balsamic vinegar
• 907 g (2 lb), halvedripe cherry tomatoes
• to tastePecorino cheese, grated

Instructions

1. 1

   Crisp the bacon

   In a large saucepan, cook the bacon over a medium heat until crisp, about 5 minutes.

2. 2

   Set bacon aside

   Remove half of the bacon and reserve it for serving.

3. 3

   Soften the aromatics

   Add the garlic, onion and red pepper to the pan. Cook in the bacon fat until the onion is translucent, about 10 minutes.

4. 4

   Add the tomatoes

   Stir in the balsamic vinegar, then add the tomatoes.

5. 5

   Simmer the sauce

   Let the sauce simmer for 10 minutes.

6. 6

   Cook the pasta

   Meanwhile, bring a pan of water to the boil and cook the pasta. When it is al dente, drain it, run fresh water over it to stop the cooking, then drain it again.

7. 7

   Combine pasta sauce

   Add the pasta to the saucepan and stir it through the sauce. If it seems dry, add some pasta water and stir again.

8. 8

   Finish and serve

   Serve the pasta topped with the reserved bacon and grated Pecorino.

What is pasta all’amatriciana?

Amatriciana is a pasta sauce associated with Amatrice in central Italy, traditionally made with tomato, cured pork and Pecorino. This version takes a quicker, home-style route, using unsmoked bacon, cherry tomatoes, onion and garlic.

Gemelli’s twists catch the sauce well, while the reserved crisp bacon gives the finished bowls a contrasting texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 24g protein, 79g carbs, 19g fat.

Most of the carbohydrates come from the gemelli, while bacon and Pecorino contribute much of the fat and protein. The tomatoes add some fibre and natural sugars; serve a portion with green vegetables or salad to round out the plate.

The bacon and aromatics

Bacon: starting it in a medium-hot pan lets its fat render as it crisps. Keep half aside so some stays crisp for the garnish.

Onion and garlic: cook them in the bacon fat until the onion turns translucent. This softens their flavour before the tomatoes go in.

Making the tomato sauce

Cherry tomatoes: halving them exposes more of their flesh to the pan and helps them soften during the 10-minute simmer. Stir the balsamic vinegar in before adding the tomatoes, as directed.

Red pepper: the small amount adds a gentle warmth. If you prefer a milder sauce, use less; for more heat, add extra at the table rather than changing the method.

Getting the pasta right

Al dente: begin checking the pasta towards the end of its packet’s suggested cooking time, since the recipe does not give a separate duration. Drain it when it still has a slight bite.

Pasta water: reserve some before draining so you can loosen the sauce if needed. Add it a little at a time until the sauce coats the pasta without looking dry.

A note on rinsing

The method calls for running fresh water over the drained pasta to stop it cooking, then draining it again. Rinsing can remove some surface starch, so make sure to stir the pasta thoroughly into the sauce.

For the best timing, have the sauce ready as the pasta finishes cooking, then combine them straight away.

How to serve it

Finish each serving with the reserved bacon and grated Pecorino. A simple green salad or steamed greens make a fresh side alongside the rich, savoury sauce.

Serve while hot, with extra Pecorino available at the table.

Recipe notes & tips

• Cut the bacon into even strips so it cooks at a similar rate.
• Use a medium heat for the bacon to give its fat time to render without scorching.
• Reserve half the bacon before adding the aromatics so it remains crisp for the garnish.
• Set aside pasta water before draining, in case the sauce needs loosening.
• Add the Pecorino just before serving so its flavour stays distinct.

Variations

• Use guanciale: replace the bacon with guanciale for a more traditional cured-pork character.
• Add more heat: increase the dried red pepper a little for a spicier sauce.
• Try another pasta: use another short shape that holds the tomato sauce well.
• Add fresh herbs: scatter chopped parsley over the bowls just before serving.
• Use tinned tomatoes: substitute drained, chopped tomatoes if ripe cherry tomatoes are unavailable.

Common mistakes to avoid

• Crowding the saucepan: cook the bacon in a pan large enough for it to crisp rather than steam.
• Overcooking the pasta: drain it when it is al dente, as it will be stirred into the hot sauce.
• Losing the pasta water: reserve some before draining so you can adjust the sauce.
• Adding all the bacon too soon: set half aside first so the garnish keeps its crisp texture.
• Letting the sauce dry out: stir in a little pasta water if it does not coat the pasta easily.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of water if the pasta seems dry; the reserved bacon will soften after storage.

Frequently asked questions