Amatriciana comes from the Italian city Amatrice, the scene this week of a devastating earthquake. In Amatrice they would use Guanciale to make the sauce, rather than pancetta. Guanciale is cured pork jowl (cheek) which has an unbelievably intensely bacon flavour.
150g spaghetti (either homemade or packet)
Parmesan, freshly grated
For the sauce
30g guanciale (or Pancetta), cut into small cubes
1/2 small onion, finely chopped
1 fresh red chilli, finely chopped
splash dry white wine
120g tomatoes, cut into small cubes
fresh basil, chopped
(1). For the sauce, put the guanciale (or pancetta) and onion in a pan with the oil and chilli, and fry gently for about 4 or 5 minutes.
(2). Add the white wine and tomatoes and cook for a further 15 to 20 minutes, stirring occasionally.
(3). While the sauce is cooking, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente.
(4). Lift the pasta from water and add to your sauce and mix well.
(5). Serve sprinkled generously with the freshly grated Parmesan and chopped basil.