Fabio Viviani's Fettuccini Amatriciana
By Dianewaldron
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Ingredients
- 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
Details
Servings 2
Cooking time 30mins
Preparation
Step 1
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. Toss with cheese, and serve!
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