Amatriciana Gluten Free Spaghetti With Crispy Bacon

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add your bacon lardons and cook for 8 min, stirring frequently, or until golden and crispy

While the bacon lardons are cooking, peel and finely dice your brown onion[s]

Peel and finely slice (don't chop) your garlic

Slice your cherry tomatoes in half

Once the lardons are crispy, transfer them to a plate and return the pan (and oil!) to a medium heat

Add the diced onion with a pinch of salt and cook for 6-7 min or until softened

Dissolve your tomato paste and chicken stock mix in 200ml [250ml] [300ml] boiled water – this is your tomato stock

Once the onion has softened, add the halved tomatoes, sliced garlic, dried oregano and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 4-5 min further or until the tomatoes have broken down into a sauce

Once broken down, add the tomato stock with a pinch of sugar and cook for 3-4 min further or until the sauce has thickened

Meanwhile, add your gluten free spaghetti to a pot of boiled water with a generous pinch of salt, bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Once done, drain the cooked spaghetti and reserve a cup of the starchy pasta water

While the spaghetti is cooking, chop your basil finely, including the stalks

Add the drained spaghetti to the sauce with half the chopped basil and half the crispy lardons (save the rest for garnish!) and give everything a good mix up until the sauce coats the pasta – this is your Amatriciana gluten free spaghetti

Tip: Add a splash of starchy pasta water if it's looking a little dry