Spaghetti amatriciana

Bit of a disaster with the fridge today; the light hadn't been working for a couple of days and I had gone to the trouble of buying a 'pygmy' bulb replacement before realising today that I had accidentally switched the fridge off at the wall...amazing how cold it stayed for 2 days!  But the freezer had to be emptied...hence we had to eat up the rest of the tomato ragu I had made for pizza yesterday, and some bacon from a 'buy one get one free' pack we had squirrelled away. 

The result is pictured here (I only remembered to take a photo after I had started eating)...a very tasty amatriciana sauce - all the more so because I had reduced the sauce down a lot yesterday to make sure my pizza wasn't soggy.  I just fried a few chopped up bacon rashers in olive oil and then added the sauce to heat through.  We didn't bother with salad tonight.

Spaghetti is my favourite pasta shape - there is something low key about it: rather than imposing itself, spaghetti just perfectly performs the function of setting off your chosen sauce, and I think it gives the most satisfying balance of pasta and sauce in each mouthful.  It's even more delicious when home made, which is a lovely treat Marc does sometimes.