Tuesday, November 16, 2010

Spaghetti alla Amatriciana

1 box (13.75 oz) whole-wheat short cut pasta
5 slices thick-sliced lean peppered bacon, chopped
1 large onion thin sliced
4 cloves garlic, finely chopped or grated
1 c chicken stock
2- 14oz cans diced fired  roasted tomatoes
Black pepper
basil leaves
shredded Parmesan

Heat water to boil for pasta, cook according to package directions.

In a deep skillet, cook bacon until crisp, about 4-5 minutes. I like to get it good and dark without burning it to render out as much fat as possible. Remove bacon crumbles to a napkin and drain grease from skillet into a glass bowl. Wipe any dark bits from skillet and return 1 tsp of bacon fat from the top (where its the cleanest).

Add onions, garlic and bay leave and cook to soften, 5-6 minutes. Stir in stock, tomatoes, and 1/2 c of starchy looking liquid from pasta. Season with pepper to taste. Simmer sauce 15 minutes.

Toss pasta with sauce and basil. Serve with grated cheese.

* If you can't find thick sliced peppered bacon, you can use regular and add at least 1/2 tsp black pepper.

STATS (makes about 8 1 cup servings)
251 calories, 45g carbs, 6 grams fat, 11 g protein, 6 g sugar, 471 g sodium

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