Higher-Protein Pasta Amatriciana

Step 1
Dice the pancetta into small pieces and finely chop the onion and garlic.

Step 2
Bring a large pot of salted water to a boil, we’ll add the pasta to cook soon.

Step 3
Heat olive oil in a large pan over medium heat and sauté the pancetta for 5 to 7 minutes until rendered and crispy. Remove from the pan, leaving the oil behind, and set aside for serving.

Step 4
Add the onion to the same pan and cook until softened. Add the chicken mince, cook until browned, then stir in the garlic and lightly fry. Season with salt, pepper, and a pinch of chilli flakes (start light and add more later).

Step 5
Add the tomato paste, lightly frying off before adding the crushed tomatoes. Then let the sauce simmer for 10 minutes until thickened and full of flavour.

Step 6
Meanwhile, add the pasta to the boiling water and cook according to package instructions. Before draining, reserve 1 cup of pasta water.

Step 7
Toss the drained pasta into the sauce, adding some of the reserved pasta water to help it coat the pasta evenly.

Step 8
Finish by stirring through the pecorino cheese and a drizzle of chili oil.

Step 9
Plate the pasta, then top with the crispy pancetta and additional grated pecorino cheese.