Serves 3-4

Spaghetti
Amatriciana is a classic Italian dish featuring spaghetti topped with a simple
and spicy tomato sauce and crispy pieces of cured pork. We have used
Götzinger’s new Dry Cured Bacon for a delicious twist without straying
away too far from the traditional recipe. Buon appetito!

  • Ingredients

    • Götzinger’s Dry Cured Bacon (sliced into 1.5cm pieces –
      200g
    • Olive oil – 1tb sp.
    • Brown onion (diced) – 1
    • Garlic clove (sliced) – 1
    • Red chilli flakes – ½ tsp.
    • Cracked black pepper – to season
    • White wine – splash
    • Can of diced tomatoes – 400g
    • Salt – to season
    • Dry Spaghetti – 200g
    • Continental parsley (finely chopped) – to garnish
    • Parmesan cheese (finely
      grated) – to garnish
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  • Instructions

    • Heat a frying pan to a medium to high heat, then add the bacon. Cook
      until crispy then remove from the pan.
    • Add the olive oil to the pan followed by the onions and garlic.
      Allow to cook until translucent before adding the chilli flakes and seasoning
      with black pepper. Stir and allow to cook for 2 minutes.
    • Add the splash of white wine and stir to deglaze the pan. Allow for
      the white wine to cook and reduce.
    • Once the wine has reduced down, add the can of diced tomatoes and
      half the crispy bacon. Season lightly with salt and leave on a low – medium heat
      while you cook your pasta.
    • Bring a pot of water to the boil and season with salt.

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