The Slimming Foodie > Spaghetti all’Amatriciana

Spaghetti all’Amatriciana

BY:
Pip
PUBLISHED:
UPDATED:

An easy, but thoroughly delicious, rich pasta dish

10 mins

30 mins

357 kcals

serves 4

SPAGHETTI ALL’AMATRICIANA

I just love Italy- the food, the places, the people- it’s a dream destination for me. We travelled to Umbria a couple of years ago at the end of the summer holidays- we didn’t have a big budget so we found the cheapest flights that we could (they were to Milan, I wouldn’t recommend that drive!), and then rented a cheap but beautiful little villa via Air B&B  in deepest Umbria- it was idyllic, we had fresh herbs in the garden, figs growing in the grounds of the complex- we stocked up on wine and pasta and the girls were in 7th heaven because there was a lovely pool!

Anyway, one of the best know Umbrian dishes is Spaghetti all’Amatriciana, I was dying to try one while I was out there but somehow I just didn’t get the opportunity. So my version is my own British interpretation of the dish- the Italians might shudder at my addition of worcestershire sauce, but I think it works really well so it is staying!

spaghetti-allamatriciana

Servings: 4
An easy, but thoroughly delicious, rich pasta dish
Syn-free
Healthy Extra: none (or A for parmesan)
Print Recipe
10 mins
30 mins

Ingredients

  • 150 g lean bacon medallions finely chopped, or lean bacon lardons
  • 1 onion cut in half and finely sliced into half moon shapes
  • 2 cloves garlic finely chopped
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1/2 tsp dried chilli flakes
  • 1 tbsp Worcestershire sauce
  • Frylight
  • freshly ground black pepper
  • 300 g dried spaghetti
  • parsley to garnish

Instructions

  • Spray a deep frying pan with Frylight or spray oil, and fry the bacon for 2-3 minutes.
  • Add the onion and garlic, and fry gently for 5 minutes, until the onion is soft. (Stir every now and again)
  • Add in the tin of chopped tomatoes, stir in the tomato puree and add the chilli flakes and Worcestershire sauce and simmer for approximately 25 minutes, stirring occasionally
  • In the meantime cook the spaghetti to al dente
  • Drain the spaghetti. reserving a little of the cooking water, pop it back into the pan and spoon in the sauce, stirring to fully coat the spaghetti, and adding a little of the cooking water if it needs loosening a little
  • Season with plenty of black pepper, and serve sprinkled generously with chopped fresh parsley

Notes

Also lovely with freshly grated parmesan. A rocket salad on the side goes perfectly.
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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