Pasta all'Amatriciana is one of the most iconic dishes in Italian cuisine, originally from the town of Amatrice in Lazio. 

The dish traces back to local shepherds who made an early version called "gricia," without tomatoes. After the introduction of tomatoes in the 17th century, the dish evolved into "Amatriciana." Let's see how to do a Pasta Amatriciana as they do in Amatrice :-)

Ingredients (for 4 people):

400 g spaghetti or bucatini

200 g guanciale

600 g peeled or chopped tomatoes

50 g Pecorino Romano, grated

1 red chili pepper (optional)

1 tbsp extra virgin olive oil (I use less or none, because guanciale is already rich in fat)

Salt to taste

Procedure

Preparing the guanciale:

Cut the guanciale into strips and fry them in a pan with a tablespoon of olive oil until crispy. Add a chili pepper if you like a bit of heat.

Cooking the tomatoes:

Add the peeled tomatoes (or diced tomatoes) to the guanciale. Cook on medium-low heat for 10-15 minutes until the sauce thickens. Season with salt.

Cooking the pasta:

Cook the spaghetti or bucatini in plenty of salted water. Drain the pasta when al dente, saving some of the cooking water.

Mantecatura:

Add the pasta to the pan with the tomato sauce and guanciale. Mix well, adding some cooking water if needed. Remove the pan from the heat and add the Pecorino Romano, stirring well to combine.

Serving:

Serve the pasta hot with extra Pecorino Romano. If you prefer a milder taste, you can substitute Pecorino with Parmigiano Reggiano.

Wine Pairing

For the perfect wine pairing, i recommend a full-bodied red wine like Chianti or Montepulciano d'Abruzzo, which will balance the rich flavors of the dish.

Buon appetito!