
Pasta all’Amatriciana (Spaghetti with Guanciale and Tomato)
Roman spaghetti with guanciale, chilli tomato sauce and pecorino

Convert Dry White Wine between metric and US cooking measurements.
| Milliliters | Cups |
|---|---|
| 1 ml | 1 ml (< ½ tsp) |
| 5 ml | ≈ 1 tsp |
| 10 ml | ≈ 2 tsp |
| 25 ml | ≈ 1 ¾ tbsp |
| 50 ml | ≈ ¼ cup |
| 100 ml | ≈ ⅜ cup |
| 250 ml | ≈ 1 cup |
Explore similar ingredients and other varieties you can use in your cooking.

Roman spaghetti with guanciale, chilli tomato sauce and pecorino

Catalan fish stew with monkfish, mussels and prawns

Portuguese-style roast chicken with garlic, paprika, lemon and olive oil

White lasagne with béchamel, minced pork and porcini mushrooms

Puff pastry cases filled with creamy mushrooms

Seafood and white bean stew in a tomato and wine broth

Spaghetti with onion-braised beef sauce and Parmesan

Pan-fried pork with lemon and mustard sauce

Portuguese monkfish rice simmered in tomato and white wine

Seafood and white bean stew in a tomato and wine broth

Seared pork tenderloin with Dijon and tarragon cream sauce

Poached sole with grapes in a white wine cream sauce

Porto-style tripe stew with pork, chorizo and white beans

Slow-baked lamb in parchment with potatoes, lemon and oregano

Spanish monkfish simmered in tomato, white wine and saffron sauce

Veal chops with creamy mushroom sauce

French rabbit stew with Dijon mustard and double cream

Pan-seared pork with a quick Dijon mustard sauce

