amatriciana

Amatriciana, also known as pasta all'amatriciana, is a traditional Italian pasta sauce and dish from Amatrice in the Lazio region. The core components are guanciale, tomatoes, Pecorino Romano cheese, and hot chili pepper. It is commonly served with spaghetti or bucatini.

Origins: The name derives from Amatrice; the dish belongs to Lazio's Roman cuisine. Early versions in the 18th-19th centuries used guanciale and Pecorino but relied less on tomatoes; tomatoes were added as they became widespread in Italian cooking. The exact composition varies by household and region; guanciale is generally preferred to pancetta, and peperoncino is commonly used but optional.

Preparation: Dice or strip guanciale and render in a skillet until fat is released and the meat is crisp. Remove and set aside. In the rendered fat, sauté tomatoes (or crushed tomatoes) and chili pepper until a sauce forms. Return the guanciale to the pan, toss with al dente pasta, and finish with a generous amount of grated Pecorino Romano.

Variants and notes: Spaghetti all'amatriciana and bucatini all'amatriciana are the most common forms. Some modern interpretations include onion; others substitute pancetta. It is a staple of Roman cuisine but is not protected by any official designation. The dish remains a symbol of Amatrice and Lazio, with regional iterations across Italy.