Fabio Viviani's Fettuccini Amatriciana

By Dianewaldron

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

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!