matriciana

Amatriciana, also called all'amatriciana, is a traditional Italian pasta sauce and dish originating from Amatrice, a town in the Lazio region of central Italy. The sauce is defined by its use of guanciale (cured pork jowl), pecorino romano, tomatoes, and black pepper, and is commonly paired with spaghetti or bucatini. The name reflects its origins in Amatrice.

Traditional preparation involves slowly rendering guanciale in its own fat, then adding tomatoes and cooking until the sauce thickens slightly. The pasta is tossed with the sauce off the heat, and the dish is finished with freshly grated pecorino romano and a generous amount of black pepper. Onion and garlic are not part of the classic recipe, though some modern adaptations include them; chili pepper may appear in certain regional variants.

Variations exist, particularly outside Lazio. In many non-traditional preparations, pancetta or bacon can substitute for guanciale, and pasta shapes other than spaghetti or bucatini are used. A related, older dish without tomato is alla gricia, which relies on guanciale, pecorino, and pepper and predates the tomato-based version.

Cultural significance: Amatriciana is one of the best-known Lazio dishes and a staple of Italian cuisine, widely prepared in trattorie and homes across Italy. The dish carries a regional identity tied to Amatrice, a connection that has been highlighted in culinary discourse, especially following the town’s 2016 earthquake.