Tomato and pancetta pasta ‘all'amatriciana’

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!


  • linguine 300 grams
  • pancetta 160 grams
  • onions Half a white onion
  • extra virgin olive oil
  • passata 400 grams
  • Pecorino sheep's cheese 100 grams
  • white wine 50 millilitres
  • salt
  • pepper
45 minutes Total time
30 minutes Active time
Serves 2 persons
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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.

Don’t brown the bacon! Sauté the onion until it becomes just translucent, and then proceed with the addition of wine and the rest of the sauce. This pasta sauce is classically combined with linguine.
The name ‘amatriciana’ comes from the town of Amatrice, in the Rieti province of Lazio

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