Fettuccini Amatriciana

  • 8 oz. fresh fettuccine
  • 1/2 stick butter
  • 1/4 lb. pancetta, diced
  • 1 small red onion, diced
  • 1 tsp. red chili flakes
  • 2 garlic cloves, minced
  • 1 cup dry white wine
  • 2 cups tomato sauce
  • Salt & pepper
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup Parmesan Cheese (or Romano cheese), grated

Cooking Directions

Prepare a large pot of boiling, salted water for pasta and cook according to instructions. Melt butter in a large heavy-bottomed skillet. Add pancetta, onion, chili flake to melted butter. Saute until pancetta is crisp on medium-high heat, about 6 to 10 minutes. Add garlic and sauté for 2 minutes.

Add wine and use a wooden spoon to scrape up any brown bits. Add tomato sauce. Season with salt and pepper, to taste. Stir in chopped parsley and cooked pasta.

Fettuccini Amatriciana


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