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

The dish originated from local shepherds who made an early version called "gricia" without tomatoes. After the introduction of tomatoes in the 17th century, the dish became "Amatriciana". Let's see how to make a perfect pasta amatriciana like 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 tablespoon extra virgin olive oil (I only use a little because guanciale is very fatty)

Salt to taste

Procedure

Preparation of 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 want a stronger flavor.

Preparing the tomatoes:

Add the tomatoes to the guanciale. Cook over medium-low heat for 10-15 minutes until the sauce thickens. Season with salt.

Preparing the pasta:

Cook the spaghetti or bucatini in plenty of salted water. Drain when the pasta is al dente and save some of the cooking water.

Mantecatura:

Add the pasta to the pan with the tomato sauce and guanciale. Mix well, adding a little cooking water if necessary. 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 flavor even if not traditional..., you can replace the Pecorino with Parmigiano Reggiano .

If Pecorino is too strong for you, you can replace it with Parmigiano Reggiano, which gives a softer flavor to the dish, although it is not in the authentic recipe.

Wine recommendation:

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