Pasta all’amatriciana recipe
 Traditionally made with guanciale (cured pork) but since I don’t eat pork and the chef who taught me this told me you can substitute the guanciale with bacon, I’ve substituted it with turkey bacon for my version of this easy-peasy-little-bit-spicy pasta dish. 300g/10½oz spaghettiolive oil6 slices turkey bacon, chopped 1 medium red onion, chopped5 garlic cloves, chopped1 tsp chilli flakes1 tsp paprika120ml/4fl oz white wine150g/5½oz cherry tomatoes120ml/4fl oz passataparmesan, to tastesalt and freshly ground black pepper 300g/10½oz spaghetti olive oil 6 slices turkey bacon, chopped 1 medium red onion, chopped 5 garlic cloves, chopped 1 tsp chilli flakes 1 tsp paprika 120ml/4fl oz white wine 150g/5½oz cherry tomatoes 120ml/4fl oz passata parmesan, to taste salt and freshly ground black pepper Method Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside.Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey bacon and cook until crisp, remove from pan and set aside.Add the chopped onion to the same frying pan and cook for 5–7 minutes until translucent, then add the garlic, chilli flakes and paprika, toss for another 3 minutes. Add turkey bacon back into the pan.Pour in the white wine and simmer for 3 minutes, then add the cherry tomatoes and passata. Reduce to a low heat and simmer for 10–15 minutes.Add the cooked pasta to the sauce and toss gently. If the sauce needs a little loosening add a little of the reserved pasta water. Season with salt and pepper to taste. Top with some parmesan to taste and enjoy with garlic bread. Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside. Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside. Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey bacon and cook until crisp, remove from pan and set aside. Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey bacon and cook until crisp, remove from pan and set aside. Add the chopped onion to the same frying pan and cook for 5–7 minutes until translucent, then add the garlic, chilli flakes and paprika, toss for another 3 minutes. Add turkey bacon back into the pan. Add the chopped onion to the same frying pan and cook for 5–7 minutes until translucent, then add the garlic, chilli flakes and paprika, toss for another 3 minutes. Add turkey bacon back into the pan. Pour in the white wine and simmer for 3 minutes, then add the cherry tomatoes and passata. Reduce to a low heat and simmer for 10–15 minutes. Pour in the white wine and simmer for 3 minutes, then add the cherry tomatoes and passata. Reduce to a low heat and simmer for 10–15 minutes. Add the cooked pasta to the sauce and toss gently. If the sauce needs a little loosening add a little of the reserved pasta water. Add the cooked pasta to the sauce and toss gently. If the sauce needs a little loosening add a little of the reserved pasta water. Season with salt and pepper to taste. Top with some parmesan to taste and enjoy with garlic bread. Season with salt and pepper to taste. Top with some parmesan to taste and enjoy with garlic bread.