Spaghetti All’Amatriciana with Crispy Pancetta
& Boston Lettuce Salad
Cooking time
20 minutes
Servings
4
Calories
791 /serving
Amatriciana sauce takes its name from its hometown of Amatrice, located in the central region of Italy, near Rome. Its essential elements are salted pork and cheese and over time, new ingredients have been layered in including tomatoes and garlic, both of which we use here in our savoury and delicious Goodfood version! Pancetta, Parmesan cheese, crushed tomatoes and spices - including basil, oregano and chives - are combined to coat fresh spaghetti alla chitarra. It's served with a salad of Boston lettuce, crunchy radishes and Parmesan cheese dressed in a light lemon and basil vinaigrette. A must in the Roman kitchen, from the Goodfood box to your plate in just 20 minutes!
We will send you:
- 170g Pancetta
- 3 Garlic cloves
- 1 Bunch of basil
- 1 Lemon
- 1 Boston lettuce
- 90g Radishes
- 796ml Crushed tomatoes (canned)
- 450g Fresh spaghetti alla chitarra
- 30g Parmigiano Reggiano
- 9g Rosée sauce spice blend (salt, garlic powder, basil, sugar, carrot, tapioca, onion, cayenne sauce, sunflower oil, oregano, ground fennel, chives, ground chili peppers)
You will need:
Medium pot
Large high-sided pan
Strainer
Olive oil
Salt & pepper
Total Fat
31 g
Saturated Fat
7 g
Sodium
924 mg
Total Carb
102 g
Sugars
14 g
Protein
26 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Mince the garlic. Juice the lemon. Thinly slice the radishes into rounds. Separate the leaves of the lettuce, discarding the root end. Pick the basil leaves off the stems.
Cook the pancetta
In a large high-sided pan, heat a drizzle of olive oil on medium-high. Add the pancetta and cook, stirring frequently, 2 to 3 minutes, until golden brown and crispy.
Make the sauce
Add the garlic to the pan of pancetta. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the crushed tomatoes; season with the spice blend and S&P. Cook, stirring occasionally, 5 to 6 minutes, until the sauce has thickened; season with S&P to taste.
Cook the pasta
While the sauce cooks, add the pasta to the pot of boiling water. Cook, 3 to 4 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup of pasta cooking water, drain the pasta thoroughly and toss with a drizzle of olive oil to prevent sticking.
Make the salad
In a bowl, combine the lemon juice, ½ the basil (roughly chop before adding) and 4 tbsp of olive oil; season with S&P to taste. In a bowl, combine the lettuce, radishes and ½ the Parmesan. Drizzle with as much of the vinaigrette as you’d like; season with S&P to taste and toss to thoroughly combine.
Finish & serve
Add the cooked pasta, remaining Parmesan and remaining basil (roughly chop before adding) to the pot of sauce. Cook, stirring frequently, 2 to 3 minutes, until the pasta is thoroughly coated in sauce; season with S&P to taste (if the sauce seems dry, gradually add the reserved pasta cooking water to achieve your desired consistency). Divide the finished pasta between your plates. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
