Bucatini all’Amatriciana with White Wine
Guests at Tuscany’s Podere Palazzo can take classes from chefs Iside Maria de Cesare and Romano Gordini at their La Parolina restaurant to learn to make classics like this pasta. True all’amatriciana sauce is made with guanciale (cured pork cheeks), but pancetta is a fine, easy-to-find substitute. Slideshow: More Great Italian Pasta Recipes
Guanciale is available at Italian markets or online at salumeriarosi.com.
Brunello from Montalcino is great with meaty pastas.