The ‘Amatriciana’ sauce is one of the most traditional pasta sauces of Italy’s food culture: loved in Lazio but also all over the peninsula, it also a great success in its white version, or the so-called ‘gricia’. Here we offer a version of ‘amatriciana’ which is equally delicious but that allows a small breach of tradition: in place of the classic pig’s cheek bacon we have substituted the more commonly available pancetta. The outcome is equally delectable, but perhaps a little less fatty. Try it, and let us know your impressions. Fundamental, of course, is the final touch of a generous sprinkling of top quality pecorino cheese!
Put the chopped onion in a pan with the oil; sauté over low heat, then add the pancetta. Sauté briefly taking care not to burn them. Pour in the white wine and reduce. Add the tomato, season with salt and plenty of pepper and stir. Cover and simmer. While the sauce is simmering, cook the linguine in plenty of boiling, lightly salted water until al dente; then drain them into a large, warmed serving dish and cover with the pecorino cheese and sauce.