Pasta Amatriciana

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Ingredients

8.5 ounces (250 g) Guanciale cut into 1/4″ batons

1 medium shallot minced

2 tablespoons finely grated carrot

1 teaspoon red pepper flakes

1/4 cup dry white wine

26 ounces (750 g) stewed tomatoes (preferably from San Marzano)

1 ounce (30 g) pecorino romano, finely grated

16 oz spaghetti

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