Pasta Amatriciana is a dish that celebrates simplicity with every bite, highlighting the perfect balance of flavors between the smoky, crispy halal bacon and the bright, tangy tomato sauce. The use of San Marzano tomatoes lends a rich, authentic Italian depth to the sauce, while the halal adaptation ensures that this traditional Roman dish can be enjoyed by a wider audience. Tossed together with spaghetti or bucatini, the al dente pasta clings to the flavorful sauce, with each forkful delivering a satisfying blend of savory bacon and sharp Pecorino Romano cheese.
Ingredients:
- 400g of halal beef bacon or turkey bacon, diced
- 400g spaghetti or bucatini pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped (optional)
- 1 garlic clove, minced
- 800g canned San Marzano tomatoes or fresh ripe tomatoes, peeled and chopped
- 1/2 teaspoon red chili flakes (adjust to taste)
- 50g Pecorino Romano cheese, grated (ensure halal certification if required)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Prepare the Pasta:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (slightly firm to the bite), according to the package instructions. This usually takes around 8-10 minutes for spaghetti or bucatini. Reserve a cup of the pasta water for later use, then drain the pasta and set it aside. - Cook the Halal Bacon:
In a large skillet, heat the olive oil over medium heat. Add the halal beef or turkey bacon and cook, stirring occasionally, until it’s crispy and golden brown, about 5-7 minutes. If you’re using beef bacon, it might take slightly longer to crisp up than turkey. Once cooked, remove the bacon from the skillet and set it aside, leaving the rendered fat in the pan. - Prepare the Sauce:
In the same skillet, lower the heat and add the chopped onion (if using) and garlic to the bacon fat. Cook until softened, about 2-3 minutes, ensuring the garlic doesn’t burn. Add the red chili flakes for a slight kick of heat, and stir. - Add the Tomatoes:
Pour in the canned San Marzano tomatoes or fresh chopped tomatoes. Crush the tomatoes lightly with the back of a spoon if you want a smoother sauce. Let the mixture simmer on low heat for about 10-12 minutes, stirring occasionally, until the sauce thickens and reduces slightly. Season with salt and freshly ground black pepper to taste. - Combine Everything:
Once the sauce is ready, return the crispy halal bacon to the pan. Stir to combine. Add the cooked pasta into the skillet, tossing everything together to ensure the pasta is well-coated with the sauce. If the sauce seems too thick, use some of the reserved pasta water to loosen it up to your desired consistency. - Finish with Cheese:
Remove the skillet from the heat and stir in half of the grated Pecorino Romano cheese. Adjust the seasoning with more salt and pepper if needed. Serve the Pasta Amatriciana immediately, topped with the remaining cheese and a sprinkle of fresh parsley for garnish.
