Amatriciana is one of the most traditional dishes from Rome. It takes its name from the little village of Amatrice where the ancient recipe "Pasta alla Gricia" (simply a white version of Amatriciana) was revisited, after Tomatoes (brought from America) started to become common cultivation.
Ingredients (4 servings)
400g Bucatini pasta
120g Pecorino Romano DOP
200g Guanciale (or diced pancetta as alternative)
1 can of chopped tomatoes
Black Pepper, chili pepper
(Half Onion) - this is one of the recurring discussions in Rome. Is there Onion in the original Amatriciana? Every roman think to have the right answer :). Suggestion: if you like onions, put chopped onions in the pan once Guanciale is almost ready.
Make or buy a thick slice of Guanciale with no rind and cut it into strips. Put the stripes in a hot pan (if you use pancetta instead you need a bit of Extra virgin Olive Oil). It will turn transparent first and then golden crisp, releasing the fat you need for your Pasta! Make sure you turn it frequently and when the guanciale starts getting golden add black pepper (abundant) and chili pepper.
Add the tomato to the pan and cook for 5-8 minutes.
Cook the Bucatini in salted water until al dente, drain them and put in the pan with the condiment and mix well on the hob, Add the Pecorino grated, mix roughly and serve!