Spaghetti alla Amatriciana with Guanciale, Tomatoes and Pecorino

The famous Amatriciana sauce (Italian: Sugo all’Amatriciana) is one of those tastes that epitomises Italy. It originates from the town of Amatrice, located in the Lazio region of Italy. It is one of the most iconic sauces in Italian cuisine, celebrated for its simplicity and bold flavors. 

The roots of Amatriciana sauce date back to the pastoral traditions of central Italy, particularly among shepherds in the mountainous regions around Amatrice. The dish’s precursor is believed to be gricia, a sauce made with guanciale (cured pork cheek), pecorino cheese, and black pepper, but without tomatoes. Gricia, sometimes referred to as the “white Amatriciana,” was a pragmatic dish for shepherds as it relied on durable ingredients that were easy to carry during long stints in the pastures.

The addition of tomatoes to the recipe occurred in the 18th century, after tomatoes became widely cultivated in Italy following their introduction from the Americas. This innovation transformed gricia into the Amatriciana sauce we know today, adding a sweet and tangy dimension to the dish.

Amatriciana became popular in Rome during the 19th and early 20th centuries as migrants from Amatrice brought their culinary traditions to the city. Roman trattorias embraced the dish, further popularizing it. In Roman cuisine, it was often prepared with slight variations, such as the inclusion of onions or olive oil, though purists from Amatrice prefer the simpler version with guanciale, Pecorino Romano, tomatoes, and sometimes chili.

Amatriciana sauce is now recognized as a symbol of Italian culinary heritage. The town of Amatrice celebrates its iconic dish with an annual festival, the Sagra degli Spaghetti all’Amatriciana, which attracts food lovers from all over the world. In 2015, the sauce was officially designated a Traditional Speciality Guaranteed (TSG) by the European Union, ensuring its authenticity and protecting its traditional recipe.

The sauce gained international attention after the devastating earthquake that struck Amatrice in 2016. Chefs and restaurants around the world served dishes inspired by Amatriciana to raise funds for the town’s recovery.

Today, Amatriciana is a beloved staple of Italian cuisine, served with pasta varieties such as spaghetti or bucatini. Its rich history and flavor have made it a testament to Italy’s culinary ingenuity and a source of pride for the region of Lazio.

Servings: 4

Preparation time: 10 minutes max. Cooking time: 10 minutes – mainly for the pasta but shorter if you want it al dente.

Equipment:

• • frying pans, or skillet
  • kitchen towel
  • knives
  • small bowls
  • wooden spoons/ spoons

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Ingredients:

• 350g spaghetti, tagliatelle, bucatini or other ribbon pasta
• 1 can (400g)/0.9 lb peeled Italian or chopped tomatoes
• 5 oz/150 g guanciale, pancetta or a strong salty bacon if this is not available – all chopped
• ¾ cup/75 g Pecorino Romano cheese for grating
• 1 shallot, finely chopped
• salt and black pepper to taste
• extra virgin olive oil to taste
• freshly ground black pepper
• fresh chili pepper flakes or pieces of chilli
• ¼ cup/50 g white wine 

Preparation:

1. Heat oil in a large heavy skillet or frying pan over medium heat.
2. Add guanciale and sauté until crisp and golden, takes about 4 minutes.
3. Add pepper flakes and black pepper; stir for 10 seconds.
4. Add onion and garlic; cook, stirring often, until soft, about 8 minutes.
5. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
6. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
7. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.