Spaghetti all'amatriciana

Spaghetti all'amatriciana : Ada Boni writes that this is the most famous pasta dish of her native Rome, "the origin of which is said to be Amatrice, a little village in the Sabine country, on the border between Lazio and the Abruzzo." (Bill Hogan/Chicago Tribune)

1/2 cup dry white wine, optional

2 pounds ripe or canned tomatoes

1 teaspoon salt

Freshly ground pepper

1 pound spaghetti

3/4 cup grated pecorino, or mixed Parmesan and pecorino cheese

1. Heat the lard and saute the onion over a very low heat until soft. Add the bacon and fry it slowly for a few minutes. Moisten with white wine and continue cooking until it evaporates a little. Peel, chop and seed the tomatoes, then add them to the pan. Season to taste with salt and pepper, and cook over a brisk heat for not more than 15 minutes.

2. Bring a large pan of salted water to a fast boil. Lower the spaghetti into the water, stir well and cook until just tender. Drain and dress the spaghetti immediately with the hot sauce, and sprinkle with the grated cheese.

Nutrition information:
Per serving: 468 calories, 14 g fat, 5 g saturated fat, 22 mg cholesterol, 67 g carbohydrates, 19 g protein, 682 mg sodium, 5 g fiber.

wdaley@tribune.com