Smoky bacon & tomato spaghetti

Smoky bacon & tomato spaghetti

Total: 30 Min. | Active: 30 Min.
lactose-free
Nutritional value / people: 501 kcal
, Fat: 12 g
, Carbohydrate: 78 g
, Protein: 19 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

80g bacon strips, cut into thirds
1 red onion, thinly sliced
2 garlic cloves, pressed
1tin chopped tomatoes (approx. 400 g)
1 ½tsp smoked paprika
1tsp sugar
½tsp salt
a little pepper

Spaghetti

400g spaghetti
salted water, boiling
30g Pecorino romano (or parmesan), roughly grated
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How it's done

Sauce

Gently fry the bacon in a non-stick frying pan until crispy, drain on kitchen paper and set aside. Wipe away the cooking fat, sauté the onion and garlic in the same pan. Add the tomatoes, paprika and sugar, season. Cover and simmer for approx. 15 mins.

Spaghetti

Cook the spaghetti in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the spaghetti. Add the spaghetti, reserved cooking water and bacon to the sauce, mix. Serve with the cheese.

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