How to make
Place the pasta to boil in salted water.
Heat olive oil in the pan. Finely chop the onion and the bacon into pieces. Transfer into the pan, season with salt and stew briefly.
Clean the dried red pepper from seeds, finely chop it and add it to the onion and bacon. Season the mixture with black pepper.
Puree or finely chop the tomatoes and add them into the pan. If desired, enrich the sauce with a teaspoon of basil pesto. Pour the white wine and let the sauce simmer over moderate heat for 20 minutes.
Remove the al dente pasta, strain it and transfer it into the bowl with the sauce.
Cook for another 2-3 minutes and remove it from the heat.
Garnish the Pasta Amatriciana with flakes of Pecorino cheese and serve.
