The Pasta Atlasof Italy

Lazio / Roman Pasta

Amatriciana

Guanciale, tomato, Pecorino Romano, and pasta. Sharp, salty, and direct.

40 minutes Easy Serves 4 bucatini

Method

  1. Render guanciale until golden; remove some crisp pieces for garnish.
  2. Add chili if using, then tomatoes.
  3. Simmer until the sauce thickens and tastes rounded.
  4. Cook pasta al dente.
  5. Toss pasta in sauce with pasta water.
  6. Finish with Pecorino and reserved guanciale.
Cook's note: Onion and garlic are household choices, not necessary. The clean version lets guanciale speak.

Why this dish belongs to Lazio

Amatriciana is linked to Amatrice and became a pillar of Roman trattoria cooking.

Read the Lazio pasta history page

Keep cooking Lazio

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