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, cooked and drained
  • Freshly grated Parmesan cheese*


  1. To prepare sauce, cook bacon in a Dutch oven over medium heat until almost crisp. Drain off all but 1 tbsp fat from pan. Add onion and saute until softened, about 5 minutes. Add garlic and red pepper flakes. Cook, stirring, for 1 minute. Stir in wine. Bring to a boil. Boil, uncovered, stirring occasionally, until liquid is reduced by half. Stir in tomatoes and parsley. Return to a boil. Reduce heat and simmer, uncovered, mashing occasionally with a potato masher, until mixture is slightly thickened, about 20 - 25 minutes.
  2. Toss sauce with hot cooked linguine. Serve with Parmesan cheese.
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 nutritional analysis.