serves
4
prep
5 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Simple Supper
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 150 g bacon lardons
- 2 400 g cans whole peeled tomatoes
- 1 dried red chilli or 1 tsp chilli flakes
- 320 g dried spaghetti
- 60 g grated pecorino, plus extra to serve
- sea salt and ground black pepper, to taste
- basil leaves, to serve
Instructions
- Bring a large saucepan of water to the boil.
- Meanwhile, place the bacon in a large frying pan over low heat and fry until lightly golden, and you can see the fat rendering out.
- Increase the heat to medium and add the tomatoes, breaking them up with a wooden spoon. Add the chilli and simmer for 10 minutes or until the sauce has thickened.
- While the sauce is simmering, salt the boiling water, add the pasta to cook for 1–2 minutes less than the packet instructions. Drain the pasta, reserving 250 ml (1 cup) of the cooking water.
- Remove the sauce from the heat and stir in the pecorino so it melts evenly into the sauce. Season to taste.
- Add the spaghetti to the sauce with most of the reserved cooking water and stir over medium heat for 2–3 minutes or until well combined and the pasta is al dente. Add the remaining cooking water if necessary.
- Serve scattered with basil and extra pecorino.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Simple Supper
