Spaghetti
Spaghetti Amatriciana
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400g Panzani Macaroni
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300g guanciale bacon
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400g peeled canned tomatoes
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2 dl white wine
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2 tablespoons olive oil
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150g pecorino
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1. Cook the pasta according to the packaging directions. When the sauce is ready, add the pasta and half the grated cheese to it.
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2. Cook guanciale in strips in a frying pan with the olive oil, add the white wine, salt and pepper, and allow to simmer.
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3. The cheese will slightly thicken the sauce.
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4. Before serving, sprinkle the remaining cheese on top.
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