Welcome back!  Today, we have the final of our four Roman pastas: Pasta all'Amatriciana! This pasta is actually named after its origin near Rome, in Amatrice, though it is widely found in Rome now with some slight variations. With the addition of tomato, this dish certainly stands out from the other three Roman pastas in terms of color and flavor. This sauce is also the one that sees the most variation from recipe to recipe, many give it a twist that start to turn the sauce into something of a classic  pomodoro  sauce. However, the addition of ingredients like garlic and white wine do still serve to enhance the dish, even if it is a little less traditional. Pasta all'Amatriciana Makes about 4 servings Ingredients: 12 ounces pasta (we used bucatini, which is most commonly used in Rome) 3-4 ounces guanciale 1 1/2 ounces grams Pecorino Romano 28 ounces (about 2 containers) canned/crushed tomatoes 3 tablespoons white wine 1 clove garlic 1/2 teaspoon red pepper flakes 1/2 teaspoon c