I make a (not true to the original) amatriciana fairly often and I routinely struggle with managing the bitterness and acidity of the tomatoes. I'll list the ingredients below but I'm essentially looking for tips/best practices to balance out the flavor so any/all suggestions are welcome.
Pancetta (I know, but it's all I can reliably get. I go low and slow to get as much fat from it as I can) Touch of white wine 1 clove of garlic Plumb tomatoes (from a tin crushed by hand) Red chili pepper (I just pierce it and leave it whole in the sauce. I discard it when I'm done) A couple cloves (discarded at the end as well) Salt/pepper as necessary.
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