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🍝 Spicy Amatriciana Pasta with Bacon

698 kcal · 30 min · 4 servings

Ingredients

• 500 g Tagliatelle
• Salt
• 6 Tomatoes
• 2 Garlic cloves
• 1 Chili pepper
• 100 g Pancetta
• 2 tbsp Olive oil
• Pepper (from the mill)
• 1 tbsp freshly chopped Parsley
• 40 g grated Parmesan

Instructions

1. 1. Bring a large pot of water to a boil.
2. 2. Add the tagliatelle to the boiling salted water.
3. 3. Cook the pasta al dente (firm to the bite) according to the package instructions.
4. 4. Drain the cooked pasta and set it aside.
5. 5. Score a small cross into the bottom of the tomatoes.
6. 6. Pour boiling water over the tomatoes briefly.
7. 7. Remove the tomatoes and plunge them immediately into cold water.
8. 8. Peel the skin off the tomatoes.
9. 9. Cut the peeled tomatoes into quarters.
10. 10. Remove the seeds from the tomato quarters.
11. 11. Dice the tomato flesh into small cubes.
12. 12. Peel the garlic cloves.
13. 13. Finely chop the garlic.
14. 14. Wash the chili pepper thoroughly.
15. 15. Cut the chili pepper in half lengthwise.
16. 16. Remove the seeds and white pith from the chili.
17. 17. Finely chop the deseeded chili.
18. 18. Cut the pancetta (Italian cured pork belly) into thin strips.
19. 19. Heat oil in a large frying pan.
20. 20. Sauté the pancetta, garlic, and chili briefly in the hot oil.
21. 21. Add the diced tomatoes to the pan.
22. 22. Let the sauce simmer for about 5 minutes.
23. 23. Season the sauce with salt and pepper to taste.
24. 24. Add the drained pasta directly into the pan with the sauce.
25. 25. Toss the pasta well in the sauce until evenly coated.
26. 26. Divide the pasta among the plates.
27. 27. Sprinkle the finished dishes with fresh parsley.
28. 28. Top with grated Parmesan cheese.
29. 29. Serve the pasta immediately while hot.

Nutrition per serving

• kcal: 698
• Protein: 22 g · Fett/Fat: 26 g · Carbs: 92 g