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Fabio Viviani’s Pasta all’Amatriciana with Guanciale DOP, Extra Virgin Olive Oil DOP, Calabria Chilis DOP and Pecorino Romano DOP


  • 1/2 Cup diced Guanciale DOP
  • ¼ Cup Extra Virgin Olive Oil DOP
  • 1/2 Tablespoon chopped Calabria Chilis DOP
  • 1/2 Cup white wine
  • 1 Quart tomato sauce
  • Sea Salt & Cracked Pepper
  • Freshly grated Pecorino Romano DOP cheese