Spaghetti Amatriciana from The Weeknight Cook by Brigit Binns

Name: Spaghetti Amatriciana from The Weeknight Cook by Brigit Binns
Ingredients: Pecorino romano or Parmesan cheese, ½ cup (2 oz/60 g) freshly grated; Pancetta or thick-cut bacon, 3 oz (90 g), chopped; Yellow onion, 1 small, finely chopped; Red pepper flakes, 1 teaspoon; Dry white wine, ½ cup (4 fl oz/125 ml); Tomato paste, 2 tablespoons; Canned whole plum (Roma) tomatoes, 2½ cups (20 fl oz/625 ml), chopped, with juice; Salt; Spaghetti, 1 lb (500 g); Olive oil, 2 tablespoons

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Make the sauce Bring a large pot of water to a boil. In a large frying pan over medium-low heat, warm the oil. Add the pancetta, onion, and red pepper flakes and sauté until the onion is softened...

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Ingredients

Pecorino romano or Parmesan cheese, ½ cup (2 oz/60 g) freshly grated
Pancetta or thick-cut bacon, 3 oz (90 g), chopped
Yellow onion, 1 small, finely chopped
Red pepper flakes, 1 teaspoon
Dry white wine, ½ cup (4 fl oz/125 ml)
Tomato paste, 2 tablespoons
Canned whole plum (Roma) tomatoes, 2½ cups (20 fl oz/625 ml), chopped, with juice
Salt
Spaghetti, 1 lb (500 g)
Olive oil, 2 tablespoons