Quick Bucatini All’Amatriciana with Pancetta & Parmesan
Balsamic-Dressed Cherry Tomato Salad
Cooking time
10 minutes
Servings
2/4
Calories
900 /serving
Pancetta and Parmesan—two stars of the Italian repertoire—operate hand-in-hand for a pasta night to remember. Like a traditional amatriciana, this recipe makes use of cured pork to imbue the tomato sauce with meat-rich flavours, while the aged cheese garnish lingers on the tongue. Hollow lengths of bucatini have the perfect al dente nibble to give your teeth something to work on, while the balsamic-dressed cherry tomato and baby greens salad offers a soft counterpoint.
We will send you:
- 85g Pancetta
- 140g Cherry tomatoes
- 15ml Minced garlic
- 1 Shallot (or onion)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200ml Tomato sauce
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 225g Bucatini
- 25g Shaved Parmesan (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
9 g
Sodium
1810 mg
Total Carb
110 g
Sugars
16 g
Protein
32 g
Fibre
8 g
Preparation
Cook the pancetta
Bring a medium pot of salted water to a boil. In a large, high-sided pan, heat a drizzle of oil on medium-high. Cook the pancetta*, stirring frequently, 2 to 3 min., until golden brown and crispy.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, halve, peel and mince the shallot. To the pan of pancetta, add the shallot and garlic. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until the shallot has softened. Add the tomato sauce, spices and pepper; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until the flavours have combined.
Make the salad
Meanwhile, halve the tomatoes. In a large bowl, combine the baby greens, tomatoes, vinaigrette and S&P.
Combine the pasta & serve
To the pan of sauce, add the pasta and ½ the reserved cooking water. Cook, stirring frequently, 30 sec. to 1 min., until coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the cheese. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
