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Spaghetti all’Amatriciana

Yields1 ServingPrep Time5 minsCook Time3 minsTotal Time8 mins

 250 g La Tua Pasta fresh Spaghetti
 270 g La Tua Pasta Artisan Tomato Sauce
 140 g Pancetta
 30 g Parmigiano Reggiano
1

In a large frying pan heat the pancetta with a tablespoon of olive oil; take care not to burn it but bring it to a light crisp. Put a bit of pancetta to the side to garnish the plate.

2

Reduce the heat and add the tomato sauce and heat gently (make sure not to bring the tomato sauce to a boil).

3

In a large saucepan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

4

Bring the water to a gentle boil and put in the Spaghetti

5

Cook to al dente – 2-3 minutes

6

Remove the pasta from the saucepan with tongs and place it in the frying pan with the pancetta and tomato sauce – make sure that some of the starchy pasta water makes it into the frying pan – you can always add 1-2 table spoons of starchy water if you require some more. The water is important because it helps to emulsify the sauce on the pasta.

7

Stir gently and ensure that the spaghetti is well coated with tomato sauce.

8

Plate the Amatriciana into 2 bowls and garnish with Parmesan and the pancetta that was put to the side – Buon Appetito!