A comforting tomato based spaghetti meal you will love! Similar to Pasta Amatriciana but using pancetta and Parmesan instead.
INGREDIENTS
- ⅓ cup olive oil
- 6oz - 170g pancetta, cut into small strips
- 1 shallot, finely chopped
- 2 garlic cloves, sliced
- 1 bird's eye chilli, finely chopped
- ¾ cup dried white wine
- 1 tsp oregano
- 1 cup passata (tomato puree)
- 3oz - 90 grams of Parmesan cheese, very finely grated
- 17oz - 480g spaghetti
- 1 large handful of flat-leaf parsley, chopped
- Salt and ground black pepper
DIRECTIONS
- First get your pasta water boiling. Place a large pot of water with a strainer and salt well once boiling. If you don’t have a pasta strainer, use a standard colander but keep 2 cups of water aside before straining.
- Remove any rind from the pancetta, dice into lardons. (Note placing it in the freezer 30-50 minutes can make it easier to cut). Place diced pieces in a dry frying pan on medium high heat. Cook about 5 minutes or until the meat is browned and crispy and the fat has been rendered. Remove from pan using a slotted spoon and set aside leaving the fat in the pan.
- In the same pan with fat, add the chopped shallot and sweat for 2-3 minutes until softened and translucent.
- Add the chili, oregano and garlic, cook for a few seconds until fragrant. Deglaze with white wine. Add the passata, and return crispy pancetta, simmer gently.
- Drain the pasta (almost al dente), add it directly to the sauce. Add pasta cooking water a little at a time, until you reach a nice sauce consistency. Remove from heat and stir in the finely grated Parmesan cheese. Add the parsley and and toss to combine. Serve immediately.
