When I was growing up, my mum used to cook this pasta all the time. Except we didn’t know that it was based on an Italian classic, spaghetti Amatriciana. We just called it “Tomato and bacon pasta”. Which is exactly what it is. This version is certainly not traditional, but I like to think it would still win approval from a Roman nonna.
- 1 tbsp olive oil
- 1 large brown onion, sliced thinly
- 200g bacon, sliced thinly
- 400g spaghettini (thin spaghetti)
- 400g can diced tomatoes
- 2 tbsp sweet chilli sauce (see tip)
- sea salt and pepper
- parmesan or pecorino, to serve
- In a large saucepan, heat olive oil over medium heat. Add onion and cook gently for 3 minutes, until softened. Add bacon and cook for a futher 2 minutes.
- Meanwhile, bring 4L of salted water to the boil in a large saucepan. Add spaghettini and cook for 7-8 minutes, until al dente.
- Add tomatoes and sweet chilli sauce to the bacon and onion mixture and cook for 10 minutes. Mix in drained spaghettini and toss to coat. Check seasoning.
- Serve topped with lashings of grated parmesan or pecorino.
Add extra sweet chilli sauce if you like more kick.