How to make
First, the pasta sauce is prepared. The original Amatriciana recipe uses guanciale (pork cheek bacon).
Because guanciale is hard to find, it can be substituted with bacon.
It is cut into pieces and fried in heated olive oil along with chili flakes for about 5 minutes.
The white wine is added, and a little later - the chopped or pureed tomatoes.
Season the sauce with salt and ground black pepper, then let it cook for about 15 minutes on medium heat.
At the end of cooking, finely chopped fresh basil is added.
The fresh pasta is cooked according to the instructions on the package.
When it is ready, it is strained and transferred into the prepared tomato sauce.
Pasta Amatriciana is served sprinkled with grated Pecorino cheese.
