Pasta Amatriciana

A Roman classic — bucatini with guanciale, San Marzano tomatoes, Pecorino Romano and a hint of chilli.

Pasta all'Amatriciana takes its name from the town of Amatrice in Lazio, tragically devastated by an earthquake in 2016. The dish began as gricia — pasta with guanciale, Pecorino and black pepper — and tomatoes were added after arriving in Italy from the Americas in the 18th century. The strict rules: guanciale not pancetta, San Marzano tomatoes, Pecorino Romano, bucatini pasta. No onion — the most contentious point, as many non-Italian recipes add onion, which Amatrice chefs consider a corruption. After the 2016 earthquake, Italian restaurants worldwide put Amatriciana on their menus and donated proceeds to the reconstruction effort.

Use guanciale not bacon. Use bucatini pasta — the hole in the middle catches the sauce. Use San Marzano tomatoes. No onion in the authentic version.