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PdfIn a pan, brown the bacon cut into strips with a drizzle of oil and the chilli pepper. When it has acquired colour, blend with the white wine. Leave to evaporate, then add the tomato puree. Continue cooking until the desired consistency is reached. Fix salt and pepper
In a pot, cook the spaghettoni in plenty of salted water, drain them al dente and finish cooking in the pan with the amatriciana sauce. Remove from the heat and stir in the pecorino cheese, grated pepper and a drizzle of oil.