Bacon and tomato pasta, a glorious meal made with store cupboard ingredients, loosely based on Bucatini all Amatriciana it cooks in 20 mins.
A Take on Bucatini All Amatriciana.
Pasta in tomato sauce really is the ultimate Italian quick pasta dish as far as I am concerned.
An Amatriciana sauce is another absolute classic that resmbeld what we know today as far back as the 1700’s.
This easy bacon and cherry tomato pasta recipe is a “localised” version of pasta Amatriciana.
Traditionally that dish would have used guanciale a rather lovely preserved pork jowl or cheek.
I use a local smoked preserved pork, I love the Smokey flavour it imparts onto the tomato sauce.
I then use passata as it is a great store cupboard that I use to amplify the flavours of the fresh tomatoes.
Frequently Asked Questions.
What bacon should I use?
The chances are that where ever you live you will have some rather stunning preserved pork specific to your location.
Find it, use it, cherish it!
It will be just as good as guanciale but it will be different, go experiment and keep some in your fridge.
Or just stir it through some scrambled egg! It is an ingredient that adds so much to so many dishes.
Can I use Parmesan cheese?
Pecorino is a slightly sharper more acidic cheese which works well with the tomatoes. Parmesan is a little more fruity and peppery.
This difference is because parmesan is made with cows milk whereas pecorino is made with ewes milk.
but ain’t no one important gonna shout at you for getting the cheese “wrong”.
What pasta should I use?
I like bucatini for this recipe, but in all fairness, I like Bucatini for anything.
It has much more “presence” in a recipe, offers more “pasta” which I like, however, this dish works just as well with spaghetti.
It is also not unheard of to serve Amatriciana with rigatoni in Rome, and you know what they say “when in Rome…”.
This is a simple dish that stand on it’s own as a light meal as far as I am concerned.
Many people are fond of a green salad served along side pasta.
If you are one of those people then consider adding rocket (arugula) or watercress to the salad. The peppery nature of those leaves would be a perfect complement.
Bacon and tomato pasta... A simple meal that many of us will have the ingredients for at home already, it cooks in 20 minutes and tastes fantastic.
- 100g (3.5oz) Smoked Bacon
- 75ml (1/3 cup) White Wine
- 1 Red Chili Pepper
- 125g Ripe Tomatoes (I use 3-4 mini plum Tomatoes)
- 75ml (1/3 cup) Tomato Passata
- 40g (~1/3 Cup) Pecorino Cheese
- 1 Tsp Black Pepper
- 175g (~6 oz) Dried Pasta
- Salt to Taste (1 Tbsp for every 4 litres of pasta cooking water)
- Cut the bacon into strips, 3-4mm in profile and 2cm long.
- Slice the chilli pepper as finely as you can, if you want to reduce the heat remove the seeds.
- Slice the tomatoes into 4-5mm thick slices.
- Heat a large pan of well salted water to the boil.
- Boil your pasta for 1 minute less than it says in the packet, for bucatini this is typically 8 or 9 minutes.
- Take a dry frying pan and heat over a medium high heat and add the bacon lardons and fry until they begin to crisp and give off their fat. This should take around 5-6 minutes.
- When the bacon is crispy add the white wine and reduce until reduced by half.
- Add the chilli and cook for 1 minute.
- Add in the tomato passata and half of the Pecorino cheese and stir.
- By now you should be ready to drain the pasta, reserving a little of the cooking liquid.
- Add the pasta to the sauce and toss to coat.
- Add the sliced tomatoes and 2 tablespoons of the cooking liquid, stir and cook for a final minute.
- Serve and garnish with the remaining cheese.
Amount Per Serving: Calories: 476Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 70mgSodium: 1136mgCarbohydrates: 34gFiber: 3gSugar: 4gProtein: 30g
Calorific details are provided by a third-party application and are to be used as indicative figures only.