Higher-Protein Pasta Amatriciana
This higher-protein Pasta Amatriciana is a delicious twist on the classic Italian dish, with chicken mince adding extra protein for a more balanced meal. Quick, easy, and perfect for weeknights, it’s a healthier take on the traditional comfort food.
Ingredients 13
150 ‒ 200 g pancetta (Italian bacon), diced small
500 g chicken mince
1 yellow onion, small, finely diced
3 garlic cloves, finely diced
2 tbsp tomato paste
400 g tins italian tomatoes, crushed
1 tsp ground black pepper, freshly ground
1⁄2 tsp salt, or to taste
1 tsp chilli flakes, or ½ tsp if you prefer less heat
chili oil, drizzle to taste
50 ‒ 100 g pecorino cheese, finely grated, plus more for serving
500 g rigatoni pasta
2 tbsp olive oil
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Method 9
Method
Dice the into small pieces and finely chop the and .
Bring a large pot of salted water to a boil, we’ll add the to cook soon.
Heat in a large pan over medium heat and sauté the for 5 to 7 minutes until rendered and crispy. Remove from the pan, leaving the oil behind, and set aside for serving.
Add the to the same pan and cook until softened. Add the , cook until browned, then stir in the and lightly fry. Season with , , and a pinch of (start light and add more later).
Add the , lightly frying off before adding the . Then let the sauce simmer for 10 minutes until thickened and full of flavour.
Meanwhile, add the to the boiling water and cook according to package instructions. Before draining, reserve 1 cup of pasta water.
Toss the drained into the sauce, adding some of the reserved pasta water to help it coat the pasta evenly.
Finish by stirring through the and a drizzle of chili oil.
Plate the , then top with the crispy and additional grated .
Goodness to Glow's tips
When storing leftovers, store the crispy pancetta separately to prevent it from absorbing moisture from the pasta. Keep all leftovers in airtight containers in the fridge for up to 3 days. When reheating, warm gently on the stove with a splash of water to loosen the sauce.
