Spaghetti All’Amatriciana with Insalata Tricolore

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is a leaner alternative, while bacon is more affordable.

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grated cheese blend

Parmesan is lower in fat, while a blend can reduce costs.

Stock the kitchen with ingredients for the dish.

Prepare the salad by pulling apart the leaves of arugula and mixed greens into a bowl.

Make the vinaigrette by cleaning garlic and cutting the root end off.

Peel the garlic using a trick with two bowls to speed up the process.

Chop the garlic finely and set aside.

Dice shallots and set aside.

Slice the bacon and pancetta into quarter-inch pieces.

Cook the bacon and pancetta until crispy in a pan.

Add the diced shallots and garlic to the pan with the bacon and pancetta.

Season the sauce with salt, black pepper, and chili flakes to taste.

Add pasta to boiling water and cook until al dente, reserving some pasta water.

Combine the cooked pasta with the sauce, adding reserved pasta water to thicken as needed.

Prepare the salad dressing with lemon juice and olive oil, mixing well before adding to the greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens