Amatriciana sauce is an Italian classic traditionally made with cured pig cheek. In this version we use regular bacon, along with white wine and Parmesan cheese.

Yield: Serves 4.



  • 6 slices bacon, julienned
  • 1 cup finely chopped onion
  • 3 cloves garlic, finely chopped
  • 1/4 tsp red pepper flakes
  • 1 cup dry white wine
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1/4 cup chopped fresh parsley
  • 16 oz (500 g) linguine
  • Freshly grated Parmesan cheese*


  1. Preheat oven to 350°F. Line an 8 inch square baking pan with foil, leaving a 2 inch overhang; grease foil thoroughly.
  2. To prepare crust, process 1 cup flour, brown sugar and 1/4 tsp salt in a food processor just until combined. Add butter and pecans. Process, using an on/off motion, until a coarse meal forms.
  3. Press mixture into prepared pan. Bake for 25 minutes or until golden brown.
  4. Meanwhile, whisk together eggs, sugar, 2 tbsp flour, baking powder, dash of salt, lime juice, lime peel and vanilla.
  5. Remove pan from oven and immediately pour egg mixture over hot crust. Sprinkle with ginger.
  6. Bake until set, about 25 minutes. Cool in pan on a rack.
  7. Using foil as an aid, lift square from pan. Gently peel off foil.
  8. Dust with icing sugar; cut into squares. Refrigerate for up to 4 days. May be frozen for up to 1 month.
Nutritional analysis per serving:

365 calories, 6.5 g fat, 14 g protein, 53 g carbohydrate, 5.1 g fibre, 416 mg sodium

*Ingredient not included in nutritonal analysis.